Margarita Maine Lobster Tacos

This flavorful take on the beloved taco is guaranteed to delight with rich Maine lobster and plenty of zest!

Recipe by: Derek Campanile; Courtesy of Maine Lobster Marketing Collaborative; Serves: 4

Ingredients

For the meat:

• 2 lbs. Maine lobster pre-cooked tail, claw and knuckle 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

Instructions:

If working with live Maine lobsters, cook completely. Click here for instructions>

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.
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.
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.
4. Remove from the grill. Slice lobster meat into smaller bite-sized portions if needed.
5. Place in a tortilla with some cabbage, lime juice, pico de gallo, and queso fresco, and enjoy!