Lobster Nachos

New York -- Arthur Imperatore remembers his childhood in West New York and the day he decided to buy much of the land below.

Three days later he bought a two mile stretch along the Hudson. That was 1981. And now there are 4,000 residences here in the Weehawken area known as Port Imperial, right by the ferry.

There are plans for another 4,000 residences. This is definitely Arthur's turf -- and this is his namesake restaurant: Arthur's Landing, created in part to showcase the view.

"There are no views like it in the world," he said.

Part of the reason -- chef Michael Haimowitz returned to New Jersey.

"I finally said it was time to come home ... and Al's just struck me," Michael said.

And when you take a look at the view at night you get what he's talking about.

Seafood is a big part of the menu -- from boullaibaise to nachos with lobster, which is perfect for the restaurant's casual outdoor river view bar.

Recipe: Lobster Nachos

For the Lobster Pico de Gallo:

1 cup Diced Plum Tomatoes

1/4 cup Diced Red Onion

1Tbsp Diced Jalapeno Pepper

2 Tbsp Chopped Cilantro

2 Tbsp Lime Juice

1 Tbsp Siracha Chile Sauce

3/4 Diced Lobster Meat

Directions:
Combine all ingredients in a bowl. Season with salt to taste. Let the salsa marinate 1 hour before serving.

For the Avocado Cream:

1 Ripe Avocado

2 Tbsp Sour Cream

1 tsp Lime Juice

Directions:
Combine all ingredients in a blender or food processor, blend until smooth.

For the Assembly:

16 Corn Tortilla Chips

1/2 cup Shredded Jack Cheese

1/4 cup Chopped Scallions

Directions:

Lay tortillas on a sheet pan or cookie sheet and top with 1 Tbsp of Lobster Pico de Gallo.

Top each tortilla with shredded Jack cheese

Bake in 350 degree oven for 3-4 minutes until cheese is melted and salsa is warm

Arrange on a serving dish, top with chopped scallions and avocado cream.