Lobster Nachos

Ingredients

 * 1 x 13.5-ounce bag of white or red corn tortilla chips
 * 4 tbsp butter
 * 2 cloves garlic, minced
 * 1 cup red onion, chopped
 * 2 x 4-ounce cans baby shrimp, drained (I used Bumblebee Premium Select tiny shrimp)
 * 8 – 14 ounces of cooked lobster meat
 * 8 ounces shredded Monterey jack cheese
 * 8 ounces shredded cheddar cheese
 * 2 medium tomatoes, chopped
 * 2 – 3 scallions, chopped
 * 1 cup sour cream
 * 1 x 16-ounce jar of salsa

Directions

 * 1) Preheat oven to 350°F.
 * 2) Layer tortilla chips in a 13"x9"x2" baking dish.
 * 3) Blend cheeses.
 * 4) Sprinkle half of the cheese mixture and tomatoes over tortilla chips.
 * 5) Melt butter in large frying pan over medium heat.
 * 6) Add garlic and onion to pan and sauté until onions are tender, approximately two minutes.
 * 7) Add shrimp and lobster meat and heat until warm, about three minutes.
 * 8) Drain and layer warm seafood mixture on top of nachos.
 * 9) Top with the remaining cheese and bake at 350°F for about 15 minutes until cheese is melted.
 * 10) Top with scallions and dollops of sour cream.
 * 11) Serve hot with salsa on the side.