GRILLED LOBSTER AND SHRIMP TACOS

Grilled Lobster and Shrimp Tacos image

Provided by Geoffrey Zakarian

Time 30m

Yield 8 tacos

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter, at room temperature
2 canned chipotle peppers in adobo, seeded and minced, plus 2 tablespoons adobo sauce
2 tablespoons lime juice plus 1 lime, cut into 8 wedges
Kosher salt and freshly ground black pepper
1/2 cup sour cream
8 ounces peeled and deveined large shrimp, tails removed
1 tablespoon tequila
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons minced fresh cilantro plus 1 cup cilantro leaves
2 large chilled cooked lobster tails, split lengthwise
8 corn tortillas (6 inch)
1 cup julienned radishes
1 avocado, sliced
1 Fresno chile, thinly sliced

Steps:

Prepare a grill for medium-high heat.
In a mixer with the paddle attachment, combine the butter, chipotle peppers, 1 tablespoon of the adobo sauce and 1 tablespoon of the lime juice. Season with salt and pepper, then paddle the mixture until the ingredients are distributed evenly.
In a bowl, mix the sour cream with the remaining 1 tablespoon adobo sauce. Season with salt and pepper. Refrigerate until ready to use.
In a bowl, combine the shrimp, tequila, olive oil, minced cilantro and remaining 1 tablespoon lime juice. Season with salt and pepper.
Spread a heaping tablespoon of the butter mixture onto each lobster split. Put the lobster butter-side up on the grill, along with the shrimp. Grill the shrimp until just cooked through, about 3 minutes per side. Grill the lobster until the butter is melted and the meat is just heated through. Remove the lobster meat from the shells and chop into 3/4-inch pieces.
Grill the tortillas until warmed. Assemble the tacos by distributing the lobster and shrimp among the tortillas, then topping with the radishes, sliced avocado, Fresno chile slices, cilantro leaves and sour cream mixture. Serve with a lime wedge.