12 OUNCES COARSELY CHOPPED COOKED
1/2 CUP CHOPPED, DIVIDED
1/2 CUP DICED
1/2 CUP VERY THINLY SLICED
1/4 FINELY CHOPPED
6 1/2 OUNCES
1 DICED PEELED
1 1/2 TABLESPOONS
1 CUP 2% REDUCED-FAT
Combine 1/4 cup cilantro and next 6 ingredients in a medium bowl; toss to combine. Set aside.
Place cheese in a medium saucepan. Sprinkle cheese with cornstarch; toss to combine.
Add milk to pan. Cook over low heat until cheese melts and mixture thickens, stirring constantly with a whisk. Stir in salt.
Arrange chips in a single layer on a large serving platter. Drain tomato mixture. Sprinkle evenly with drained tomato mixture, lobster, and avocado. Drizzle evenly with cheese sauce. Sprinkle evenly with remaining 1/4 cup chopped fresh cilantro.