Lobster-Loaded Tots

I'm from New England, where lobster is a tradition. My favorite way to use it: Combine a fancy ingredient like lobster with a humble ingredient like a tot. The avocado crema and hot sauce really make this dish, though.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 595 Calories

Ingredients

• ½ cup butter
• ¼ teaspoon salt
• 2 teaspoons salt
• 1 tablespoon vegetable oil
• ¼ cup sour cream
• 2 tablespoons chopped fresh chives
• 1 lime, juiced
• ¼ teaspoon black pepper
• cooking spray
• 2 teaspoons Sriracha sauce
• 1 Avocado, diced
• 1 (32 ounce) package frozen bite-sized potato nuggets (such as Tater Tots®)
• 1 ½ pounds lobster tails, thawed

Recipe Instructions

Step 1

Bring 9 cups water and salt to a boil in a Dutch oven or large pot. Add lobster; simmer, uncovered, until shells turn bright red and meat is tender, 8 to 12 minutes. Drain. Cut tails lengthwise with kitchen shears through the center of the shells. Remove meat and chop into bite-sized pieces.

Step 2

Meanwhile, preheat an outdoor grill to high heat (450 to 650 degrees F (230 to 340 C)). Lightly coat a 10x15-inch baking pan with cooking spray.

Step 3

Toss tots with oil on the prepared baking pan, then spread into a single layer. Transfer pan to grill; cook for 10 minutes, then toss to turn. Continue grilling, tossing occasionally, until tots are browned on all sides, about 15 minutes more.

Step 4

Melt butter in Dutch oven over medium heat. Add lobster and bring to a simmer to heat through, 3 to 5 minutes.

Step 5

Blend avocado, sour cream, and lime juice in a blender until smooth. Season with salt and pepper.

Step 6

Transfer tots to a serving platter, and top with lobster and melted butter. Top with avocado sauce, Sriracha, and chives.