Title: Lobster Nachos with Asian Guacamole And Spicy Sour Cream
Categories: Cklive19, Pdate
Yield: 1 servings

20 Wonton wrappers; thawed if
-frozen
4 c Canola oil

-------------------------------FOR GUACAMOLE-------------------------------
2 California avocados
1 md Tomato
1 md Red onion
2 lg Scallions
1/4 Fresh lime juice; up to 1/2
1 1/2 tb Finely chopped fresh
-cilantro leaves
2 tb Sake
1 ts Sambal oelek
1 tb Grated peeled fresh
-gingerroot
Freshly ground white pepper
-to taste
1/2 c Sour cream
1 ts Sriracha chili sauce
1/4 ts Shimichi spice mixture
1/2 lb Cooked lobster meat

Separate wonton wrappers and diagonally halve. In a 4-quart heavy saucepan
heat oil over moderately high heat until a deep-fat thermometer registers
375 degrees and fry wontons, 2 at a time, turning constantly with a slotted
spoon to ensure even browning, 5 seconds. With a spoon transfer wontons as
fried to paper towels to drain and season with salt. Wontons may be fried 1
day ahead and kept in an airtight container at room temperature.

Make guacamole: Pit and peel avocados. Cut avocados into 1/2-inch cubes.
Seed and coarsely chop tomato. Mince onion and thinly slice scallions. In a
bowl gently stir together avocados, tomato, onion, scallion, 1/4 cup lime
juice, salt to taste, and remaining guacamole ingredients. Stir in
additional lime juice to taste.

In a bowl stir together sour cream, chili sauce, and shichimi. Cut lobster
meat into 1/2-inch pieces.

Top guacamole with lobster and sour cream mixture and serve with fried
wontons.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 8903 Calories (kcal); 958g Total Fat; (94% calories from fat);
61g Protein; 59g Carbohydrate; 215mg Cholesterol; 987mg Sodium Food
Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 4 Vegetable; 1 1/2 Fruit; 191
Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9351

Converted by MM_Buster v2.0n.