Margarita Maine Lobster Tacos

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By: Derek Campanile, sponsored by the 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

Directions

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!

  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!