Margarita Maine Lobster Tacos
Ingredients:
For the meat: 2 lbs. pre-cooked claw and knuckle lobster meat; 2 tablespoons olive oil; 2 oz tequila; 2 oz triple sec ; 2 limes, juiced; 4 cloves garlic, minced; ½ cup cilantro, chopped; 1 teaspoon kosher salt; 1 teaspoon cumin; 2 teaspoon smoked paprika; ½ teaspoon cayenne pepper
For the tacos: 12 corn tortillas; 8 oz shredded cabbage; 6 limes; ½ cup cilantro, chopped; 4 oz sliced radishes; 1 cup pico de gallo; ½ cup queso fresco
Step 1:
In a small bowl, whisk together olive oil, tequila, triple sec, lime juice, minced garlic, and chopped cilantro. Stir in kosher salt cumin, smoked paprika, and cayenne pepper.
Step 2:
In a large bowl, add lobster pre-cooked tail, claw and knuckle meat; stir in margarita marinade. Let chill in the refrigerator for 15-30 minutes.
Step 3:
Preheat the grill, then add marinated lobster meat. Note, you can use a vegetable grate to prevent any meat from falling through. Grill for about 2-3 minutes per side, or until meat is cooked through. Note - please use extra caution while cooking with alcohol as it is highly flammable.
Step 4:
Remove from the grill. Slice lobster meat into smaller bite-sized portions if needed.
Step 5:
Place in a tortilla with some cabbage, lime juice, pico de gallo, and queso fresco, and enjoy!