• In a large skillet, add the Bacon and cook over medium high until just crispy, remove and allow to drain and cool on a paper towel lined plate. Reserve about 1 tablespoon of the bacon drippings in pan.
• Heat the bacon drippings over medium heat and add the Lobster meat, occasionally turning until the meat is cooked through, about 5 - 8 minutes. Remove from heat and set aside.

For the Pico de Gallo:

• In a bowl, combine the diced tomatoes, onions, cilantro, salt and lime juice. Mix until well combined. Cover and refrigerate until ready to serve.

For the Queso:

• Place a medium pot over medium heat. Add the butter, onions, and garlic. Saute for 3-4 minutes to soften, then add the evaporated milk and chipotle peppers.
• Whisk in the cornstarch until well blended.
• Bring the mixture to a gentle simmer, then turn down to medium-low. Now stir in the cream cheese and mustard, combining well.
• Add in the shredded cheeses, stirring until the queso comes together.
• If you prefer your cheese sauce a little thinner, add an extra tablespoon or two of milk. You can keep it warm in a slow cooker or fondue pot if desired until ready to serve.

To Assemble:

• In a serving plate, add a layer of the nachos, top off with black beans, lobster meat and crispy bacon, pico de gallo, slices of avocado, sour cream (if desired), warm queso, fresh cilantro and jalapeno slices.