Tex Mex Lobster Taco's
Serves 6
Prep time 45 mins
Ingredients
Lobster meat
- 2 lbs Maine lobster pre-cooked tail, claw and knuckle meat
- 2 tablespoons olive oil
- 2 oz tequila
- 2 limes, juiced
- 4 cloves garlic, minced
- ½ cup cilantro, chopped
- 1 teaspoon kosher salt
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- ½ teaspoon cayenne pepper
Tacos
- 12 corn tortillas (you can substitute for flour)
- 8 oz shredded cabbage
- ½ cup corn
- 6 limes
- ½ cup cilantro, chopped
- 4 oz sliced radishes
- 1 cup Pico de Gallo
- ½ cup queso fresco
- fresh parsley for garnish
Instructions:
- In a bowl, whisk together olive oil, tequila, lime juice, minced garlic, and chopped cilantro. Stir in kosher salt cumin, smoked paprika, and cayenne pepper.
- In a large bowl, add lobster meat, stir in marinade. Let chill in the refrigerator for 15-30 minutes.
- Pan sauté marinated lobster meat for 2-3 minutes. Use extra caution while cooking with alcohol as it is highly flammable.
- Remove from the pan. Slice lobster meat into smaller bite-sized portions.
- Place in a tortilla with some cabbage, lime juice, Pico de Gallo, corn, and queso fresco, garnish with parsley.
