Lobster Nachos with Asian Guacamole and Spicy Sour Cream

• 20 wonton wrappers, thawed if frozen
• 4 cups canola oil
• Salt
• 2 California avocados
• 1 medium tomato
• 1 medium red onion
• 2 large scallions
• 1/4 to 1/2 cup fresh lime juice
• 1 1/2 tablespoons finely chopped fresh cilantro leaves
• 2 tablespoons sake
• 1 teaspoon sambal oelek
• 1 tablespoon grated peeled fresh gingerroot
• Freshly ground white pepper
• 1/2 cup sour cream
• 1 teaspoon sriracha chili sauce
• 1/4 teaspoon shimichi spice mixture
• 1/2 pound cooked lobster meat

1. Separate wonton wrappers and diagonally halve.
2. In a 4-quart heavy saucepan heat oil over moderately high heat until a deep-fat thermometer registers 375 degrees and fry wontons, 2 at a time, turning constantly with a slotted spoon to ensure even browning, 5 seconds.
3. With a spoon transfer wontons as fried to paper towels to drain and season with salt.
4. Wontons may be fried 1 day ahead and kept in an airtight container at room temperature.
5. Make guacamole: Pit and peel avocados.
6. Cut avocados into 1/2-inch cubes.
7. Seed and coarsely chop tomato.
8. Mince onion and thinly slice scallions.
9. In a bowl gently stir together avocados, tomato, onion, scallion, 1/4 cup lime juice, salt, to taste, and remaining guacamole ingredients.
10. Stir in additional lime juice, to taste.
11. In a bowl stir together sour cream, chili sauce, and shichimi.
12. Cut lobster meat into 1/2-inch pieces.
13. Top guacamole with lobster and sour cream mixture and serve with fried wontons.

wonton wrappers, canola oil, salt, california avocados, tomato, red onion, scallions, lime juice, cilantro, sake, sambal oelek, gingerroot, freshly ground white pepper, sour cream, sriracha chili sauce, shimichi spice mixture, lobster

Taken from www.foodnetwork.com/recipes/lobster-nachos-with-asian-guacamole-and-spicy-sour-cream.html (may not work)