Pan Seared Lobster Margarita Recipe

Directions:

1. Crack claws. Place a large well-seasoned cast iron skillet over high heat. Brush with oil. When almost smoking add lobsters, shell side down. Cook over high heat 3-4 minutes until shells turn red. Warm tequila in a small metal measuring cup. Pour over lobster and flame. When flame dies out, sprinkle with 2 tablespoons lime juice, season with salt and 1 teaspoon freshly ground pepper. Spray all over with olive oil cooking spray. Roast 13 minutes or until just cooked through. When cool enough to handle, remove and dice meat. Reserve tomalley and roe. Discard shells and set aside 4 claws. Combine remaining lime juice, orange concentrate, Triple Sec, green onions, hot sauce, 1/2 teaspoon pepper and 2 teaspoons olive oil. Toss lobster meat with mango, avocado, jicama and cilantro, and red pepper. Dip oversize Margarita glass rims in lime juice, then in coarse salt. Divide lobster mixture into glasses. Place glasses on small plates. Insert a lime wedge in each claw and use to garnish plates. Serve with baked chips.