Grilled Maine Lobster Tacos

Total time: 25 minutes

Servings: 8

Vinegar Slaw:

2/3 cup apple cider vinegar

1 teaspoon celery seeds

2/3 cup white sugar

1 cup water

1/2 small head green cabbage, shredded or cut

thinly (approximately 8 cups)

Cilantro Lime Crema:

1/2 cup sour cream fresh cilantro leaves, chopped 1/2 cup mayonnaise 4 teaspoons fresh lime juice 1 lime, zest only, minced 1/2 teaspoon minced garlic kosher salt, plus additional to

taste, divided freshly ground black pepper, to taste

Lobster Tacos:

Extra-virgin olive oil

4 large (4-6 ounces each) Maine Lobster tails, defrosted

4 tablespoons unsalted butter, melted salt, to taste pepper, to taste

8 small flour tortillas

pico de gallo

1 lime, cut into wedges for serving

To make vinegar slaw: In small saucepan over medium heat, heat apple cider vinegar, celery seeds, sugar and water; stir until sugar dissolves. In large bowl, pour mixture over cabbage; cover and refrigerate.

To make cilantro lime crema: In blender, blend sour cream, cilantro, mayonnaise, lime juice, lime zest and garlic. Season with salt and pepper, to taste; refrigerate.

To make lobster tacos: Preheat grill to mediumhigh heat.

Brush grill grates with oil to prevent sticking. Using kitchen shears, cut lobster shells in half lengthwise. Place skewer through meat to prevent curling during cooking.

Brush lobster meat with melted butter and season with salt and pepper.

Grill lobster tails meat side down 5 minutes then flip. Brush meat again with butter and cook 5 minutes, or until opaque throughout. Cook to 140 F internal temperature.

Remove meat from shells and cut into bite-sized chunks or leave whole, if desired.

Place tortillas on grill 30-60 seconds per side, or until warmed and slightly brown.

Add drained slaw to tortillas. Top with lobster meat, pico de gallo and cilantro sauce. Serve with lime wedges.