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2 1/4 pounds (2 or 3 pieces) skirt steak
1 1/2 pounds boneless, skinless chicken breasts, halved and trimmed
1 pound (about 18) large shrimp, shelled and deveined
2 live lobsters (about 1 1/2 pounds each) or 4 defrosted frozen lobster tails

2 Tbsp plus 1 tsp salt
2 cups tomato-based bottled hot salsa
1 cup chopped red onion
1 cup packed fresh cilantro (stems may be used)
4 fresh jalapeno chiles, stemmed and chopped
1/4 C gold tequila
1/4 C fresh lime juice
1 cup amber beer, such as Dos Equis

24 6-inch flour tortillas, warmed
Pico de Gallo

Bring a very large pot of water to a boil. Stir in 2 tablespoons
salt, add the lobsters, and cook them, stirring once or twice, for
10 minutes. The lobsters' tails, when straightened, should snap
back in place, and the lobster meat should be almost fully cooked.
Cool the lobsters to room temperature in a colander. Crack open
the claws and body shell and remove the lobster meat in pieces as
large as possible. The lobsters can be cooked up to 1 day in advance.
Wrap the meat and refrigerate it. In a food processor, working
in batches if necessary, puree together the salsa, red onions,
cilantro, jalapenos, tequila, lime juice, and 1 teaspoon salt. Stir
in the beer. In two or three shallow nonreactive dishes, combine
the lobster meat, skirt steaks, chicken breasts, and shrimp with
the marinade. Cover and let them stand at room temperature, stirring
once or twice, for 2 hours. Thread the shrimp on skewers.

Preheat a gas grill (medium-high) or light a charcoal fire and let
it burn down until the coals are evenly white. Position the rack
about 6 inches from the heat source. Lay the skirt steaks on the
grill and spoon half the will be steam and smoke), and cover the
grill. Cook another 7 minutes,turning the chicken breasts, lobster
meat, and shrimp at the halfway point,

Transfer the steaks and chicken breasts to a cutting board, tent
them with foil, and let them rest 10 minutes. Keep the shrimp warm.
Slice the lobster and serve immediately, accompanied by the warmed
tortillas, pico de gallo, and guacamole.


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