In our last episode we visited Chill and tried their steak nachos, and they were very good. We also learned the existence of their lobster nachos, but with them costing a pretty penny they got a pass. In this episode however time has passed, pennies have been saved, and lobster nachos have been procured. So how does a sea centipede taste on nachos?
Surprise, the answer is not bad! I think I’ve had lobster maybe twice before (because Nachonomics here barely pays nachos money and certainly not lobster money) and both those were pull-meat-from-exoskeleton-dip-into-butter situations. This is more like what a lobster roll sort of lobster seems to be, or I would imagine they would be having not had one, but I got to say that while eating them I really missed that buttery alley-oop. Fortunately cheese is an almost acceptable substitute, so you could easily slop up some of it with the lobster meat in order to complete the taste sensation. I do have to say though, little light on the cheese on these compared to the previous steak nachos. I appreciate them not skimping on the lobster, but that doesn’t mean you should be cutting corners and making that up with less cheese. Never cut the cheese.
Prior to the mid-19th century lobster was know as a poverty food, good only for fertilizer, prisoners, and indentured servants who didn’t specify in their contracts how often they could be fed it. How times have changed. I certainly don’t roll with an eat-lobster-on-the-reg crowd, and you might not either, so I’ll say these are good, but you can totally live a normal life without them if you can’t justify the price. If you do have lobster money though, and are totally fine eating it on nachos because you’re a cool cat, go pick these up. When you’ve eaten nachos from A to Z really the best you can hope for is going someplace that isn’t limited to your usual toppings, and these are definitely not run of the mill. Well, unless you’re from Maine, because I think legally they need to have lobster mills operating 24-7.