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Ingredients
US|METRIC
4 SERVINGS
- 2 cans Mexican beer (dark, such as Negra Modelo)
- 4 Tbsp. salt
- 3 lb. lobsters (live)
- 2 Tbsp. duck fat (lard or butter)
- 2 tsp. chipotle powder
- 1/4 cup tequila
- 2 Tbsp. cilantro leaves (chopped)
- 1 lime (cut into wedges)
- 12 corn tortillas (warmed)
- 1 avocado (sliced)
- 1 cup salsa
- 1 cup distilled white vinegar
- 2 1/2 Tbsp. sugar
- 4 1/2 Tbsp. kosher salt
- 1/4 cup daikon (julienned)
- 1/4 cup carrots (julienned)
- 1 1/2 lb. lobster (live)
- 2 cloves garlic
- 5 Thai chilies (fresh)
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 5 sprigs cilantro (plus 1½ teaspoons chopped)
- 4 Tbsp. butter
- 3 Tbsp. sriracha mayonnaise (equal parts Sriracha sauce and mayonnaise)
- 1/2 cup cucumber (thin strips of)
- 1 baguette (8-inch, sliced in half horizontally and lightly toasted)
- 8 Tbsp. olive oil
- 2 lemongrass stalks (tender interior of bottom halves only, thinly sliced)
- 2 English cucumbers (peeled and chopped)
- 1 1/2 tsp. fresh ginger (chopped)
- 1/2 cup shallot (diced)
- 4 Tbsp. kosher salt
- 2 Tbsp. lemon juice
- 3 gal. water
- 2 lb. lobsters (live)
- 1/8 tsp. Piment d'Espelette (or freshly ground black pepper)
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