|1/4 cup • Tequila|
|4 • 1-pound live Maine lobsters|
|4 tsp • Olive oil|
|1 tsp • Coarse salt|
|1 1/2 tsp • Freshly ground black pepper|
|1/3 cup 2 tbsp • Fresh lime juice|
|1 tbsp • frozen orange juice concentrate|
|2 oz • Triple Sec|
|2 • Green onions • thinly sliced|
|6 dash • Hot sauce|
|4 tbsp • diced mango|
|4 tbsp • diced jicama|
|4 tbsp • Cilantro • finely chopped|
|1 pinch • Red pepper|
|• Lime wedges and coarse salt, for garnish|
Put lobsters in the freezer for 15 minutes, and then remove and split lengthwise with a sharp knife, the entire length of the body. Crack the claws.
Preheat oven to 375 degrees, while warming the Tequila in a small pan. Place a large, well-seasoned cast iron or regular skillet over med-high heat, and brush with 2 teaspoons olive oil. When the pan is almost smoking, add Maine lobsters, shell side down. Cook 3 - 4 minutes until shells turn red. Pour the warmed Tequila over the lobsters, and ignite with a match. When the flames die out, sprinkle the lobsters with 2 tablespoons lime juice, and season with salt and freshly ground pepper, to taste. Spray the lobsters with olive oil cooking spray, and roast 13 minutes, or just until cooked through.
Remove the lobsters from the oven. When they are cool enough to handle, remove and dice the meat, reserving the roe. Discard the tomalley and the shells, and set aside 4 claws.
Combine the remaining lime juice, frozen orange juice concentrate, Triple Sec, green onions, hot sauce, ½ teaspoon pepper and 2 teaspoons olive oil, and pour over the Maine lobster meat. Add the mango, jicama, cilantro and red pepper, and toss to combine.
Rub the outside rims of 4 oversize Margarita glasses with lime wedges, and then dip in coarse salt. Divide the Maine lobster mixture into glasses placed on small plates. Insert a lime wedge into each claw, and garnish plate. Serve with tortilla chips.