1 ½ lb. frozen lobster
tails, thawed
1 (32-oz.) bag frozen
tater tots
1 Tbsp. vegetable oil
½ cup butter
1 avocado, peeled,
pitted, and diced
¼ cup sour cream
1 lime, juiced (2 Tbsp.)
¼ tsp. salt
¼ tsp. black pepper
2 tsp. sriracha sauce
2 Tbsp. chopped
fresh chives
- Bring 9 cups water with 2 tsp.
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 center of shells.
Remove meat and chop into
bite-size pieces.
- Meanwhile, preheat an
outdoor grill to high heat
(450°F to 650°F) or an oven to
450°F. Lightly coat a 10x15-inch
baking pan with cooking spray.
- Toss tots with oil on prepared
baking pan, then spread into
a single layer. Transfer pan to
grill; cook 10 minutes, then
toss to turn. Continue grilling,
tossing occasionally, until tots
are browned on all sides, about
15 minutes more. (If using an
oven, bake 15 minutes, toss well,
then bake another 10 minutes
until browned on all sides.)
- Melt butter in Dutch oven
over medium heat. Add lobster
and bring to a simmer to heat
through, 3 to 5 minutes.
- Blend avocado, sour cream,
and lime juice in a blender
until smooth. Season with salt
and pepper.
- Transfer tots to a serving
platter, then top with lobster
and melted butter. Top
with avocado sauce, sriracha,
and chives.
armagazine.com/lobster-
loaded-tots
GLUTEN-FREE
PER SERVING (5 OZ. TOTS, ½ CUP
LOBSTER, AND 2 TBSP. SAUCE): 582 CAL;
36G FAT (14G SAT); 24G PRO; 41G CARB
(5G FIBER, 3G SUGARS); 1,179MG SODIUM
“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,” DAN SAYS.
“THE AVOCADO
CREMA AND
HOT SAUCE REALLY
MAKE THIS
DISH, THOUGH.”
LOADED TOTS
HANDS-ON 15 MIN
TOTAL 40 MIN SERVES 6
SUBMITTED BY DAN WHALEN
NEW RECIPE GO ONLINE
TO RATE & REVIEW
ALLRECIPES.COM 67 AUG/SEPT 2019
