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