Step 1: Prep the Maine Lobster

Preheat oven to 350°F.

Step 2:

In a bowl, combine chopped Maine Lobster meat, 1 tbsp parsley, salt, and pepper. Mix to coat evenly.

Step 3:

Melt 2 tbsp butter in a skillet over medium heat.

Step 4:

Add garlic and sauté 30 seconds until fragrant.

Step 5:

Add the seasoned Maine Lobster and cook 1–2 minutes per side until opaque.

Step 6:

Squeeze in lemon juice, toss once more, and remove from heat.

Step 7: Make the Cheese Sauce

Use a nonstick or enamel-coated pan for this part.

Melt 1 tbsp butter over medium-low heat.

Step 8:

Add diced onion and red bell pepper and cook 3–4 minutes until soft and fragrant.

Step 9:

Pour in 1½ cups heavy cream, warming it gently until it steams; do not boil.

Step 10:

Turn the heat to low. Add cheeses gradually, stirring constantly:
• ¾ cup Monterey Jack
• ¾ cup White Cheddar
• ¾ cup Gruyère

Stir until melted and silky.

Step 11:

Season with smoked paprika, white pepper, and a pinch of salt.

Step 12:

Keep on low heat until ready to pour.

Step 13: Warm the Chips

Spread tortilla chips in a single layer on a parchment-lined sheet pan.

Bake at 350°F for 4–5 minutes to warm and slightly crisp.

Step 14: Assemble the Nachos

Drizzle or spoon the hot cheese sauce evenly over the warm chips.

Sprinkle Maine Lobster pieces all over right on top of that cheese sauce.

Step 15: Finish Fresh

Top with your pico de gallo right before serving.

Optional: Garnish with fresh cilantro or microgreens, add lime wedges on the side, and serve hot.

Step 16:

Enjoy!