Lobster Tacos

2, 2 lb live lobster (steamed, boiled with tail finished on the grill, cubed meat)
1 package fresh corn tortillas
2 ripe avocados
6 large, fresh toamtoes (chopped, seeded)
1 medium white or red onion, chopped
4 limes
1 cup fresh cilantro, chopped
1 jalepeno
2 cloves garlic, minced
1/2 medium head red cabbage
1/2 medium head green cabbage
Cotija cheese for garnishing
Cayenne pepper
Salt and freshly ground pepper

Prepare the pico de gallo by chopping and seeding all tomatoes and placing them in a bowl. Next add the chopped onion, garlic, diced jalapeno (to taste), three tablespoons of chopped cilantro, juice from two limes, and salt and pepper to taste. Mix well by hand and set aside.

Coarsely chop cabbage and set aside in a service bowl. Next, slice the avocado and fan on a plate for service. Squeeze the juice from a lime over the avocado to keep from browning.

Finally, prepare the lobster by boiling or steaming it and finishing the tail on the grill. Cube all the meat and in a bowl fold in a dash of cayenne pepper, two tablespoons of cilantro and the juice of one lime. Take care not to break up the lump lobster meat.

When the lobster is nearly ready, dry-fry tortillas over medium heat in a frying pan stacking them on top of each other to keep warm. If using recommended fresh corn tortillas, you might need two per taco.

Set out the meat, tortillas, cabbage, avocado (or guacamole), pico de gallo, crumbled cotija, and extra cilantro for guests to make their own tacos. Slice the final lime into wedges to serve on the side.

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