Ingredients
- 1 can of refrigerated biscuit dough (8 biscuits)
- 1 cup cooked lobster meat, chopped
- 6 strips of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1 jalapeño, diced (remove seeds for less heat)
- 1 tablespoon taco seasoning
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
If you’re unable to find lobster, shrimp makes a great substitute. For a vegetarian version, try using black beans instead of bacon and lobster. And if you’re not a fan of spicy food, feel free to omit the jalapeño or use bell peppers for a milder taste.
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
- Separate the biscuit dough into individual pieces and gently press each one into the muffin tin cups, creating a small cup shape.
- In a medium bowl, combine the cooked lobster, crumbled bacon, shredded cheddar cheese, cream cheese, sour cream, diced jalapeño, taco seasoning, cilantro, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Spoon the lobster mixture into the biscuit cups, filling them generously.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and the cheese is bubbling.
- Allow them to cool slightly before removing from the muffin tin. Serve warm and enjoy!
This recipe is a fun twist on traditional nachos, combining the best of both worlds. My grandmother often told me that cooking is about experimentation, and this dish is a testament to that philosophy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International