Margarita Maine Lobster Tacos

Margarita Maine Lobster Tacos

Katrina Crowell
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!