• 1 bag of round tortilla chips
• 1 pound (450g) northern shrimps
• 1 cup (250g) Pico de Gallo salsa
• 1 cup(240ml) lobster bisque
• 1 tablespoon (15ml) cornstarch
• pickled red cabbage
• ¼ cup (13g) green onions, sliced
• ¼ cup (13g) chives, sliced

Preheat the oven to 350°F (176°C).

Pile tortilla chips on a large round oven proof platter.  Heat the lobster bisque in a saucepan.  Add 1 tablespoon of cornstarch and 1 tablespoon of water to a mixing bowl and combine till smooth.  Add cornstarch mixture to the lobster bisque and stir till thickened.  Drizzle bisque over the tortilla chips.  Add spoonfuls of pico de gallo sauce over the chips and place the platter in the oven for 8-10 mins to heat.  The lobster bisque sauce will start to bubble.  

Remove the platter and top the nachos with 1 pound of shrimp, pickled red cabbage,  green onions and chives.