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Margarita Lobster Tacos

Yield: 4

INGREDIENTS

For the meat
Maine Lobster

2 LBS. PRE-COOKED TAIL, CLAW AND KNUCKLE MEAT

Garlic

4 CLOVES, MINCED

Cilantro

½ CUP, CHOPPED

Kosher Salt

1 TEASPOON

Cumin

1 TEASPOON

Smoked Paprika

2 TEASPOON

Cayenne Pepper

½ TEASPOON

Olive Oil

2 TABLESPOONS

Tequila

2 OZ

Triple Sec

2 OZ

Limes

2, JUICED

For the tacos
Corn Tortillas

12

Cabbage

8 OZ SHREDDED

Limes

6

Cilantro

½ CUP, CHOPPED

Radishes

4 OZ SLICED

Pico De Gallo

1 CUP

Queso Fresco

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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