Update my dinner status, I'm making this tonight.

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Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

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Here is a grand mixed fajitaparrilla ("grill"~skirt steak, lobster, chicken, and shrimp--a real party. On simpler occasions we halve the marinade and use just one or two of the main components. Two practical notes: The live lobsters can be replaced with 4 defrosted frozen lobster tails, slightly undercooked according to the directions on the package. And, although some grill manufacturers warn against heavy basting, Park has always just dumped all the remaining marinade over the fajitas on the grill (the fuming cloud of steam and smoke is full of flavor) and he reports it has not harmed his grill. 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 nd serve immediately, accompanied by the warmed tortillas, pico de gallo, and guacamole. From the "El Paso Chili Companys Texas Border Cookbook" by Park and Norma Kerr. AT986@FREENET.CARLETON.CA (WARD TOMLINSON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.