Yield: 4
INGREDIENTS
2 LBS. PRE-COOKED TAIL, CLAW AND KNUCKLE MEAT
4 CLOVES, MINCED
½ CUP, CHOPPED
1 TEASPOON
1 TEASPOON
2 TEASPOON
½ TEASPOON
2 TABLESPOONS
2 OZ
2 OZ
2, JUICED
12
8 OZ SHREDDED
6
½ CUP, CHOPPED
4 OZ SLICED
1 CUP
½ CUP
DIRECTIONS
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 if you have wide grates on your grill. 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!
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