New England Lobster Roll Tacos

• 2 tablespoons white vinegar
• 4 (1 1/4-lb.) whole live Maine lobsters
• 1 cup (8 oz.) salted butter
• 2 tablespoons chili powder
• 2 teaspoons lime zest plus 1 Tbsp. fresh juice (from 1 lime)
• 2 tablespoons minced shallot (about 1 medium shallot)
• 16 (6-in.) flour tortillas, warmed
• 1/4 cup thinly sliced scallions
• 1/4 cup chopped fresh flat-leaf parsley

1. Prepare a tall stockpot for steaming by filling with 2 inches of water. Add vinegar, and fit stockpot with a steamer basket; bring to a boil over high. Add lobsters, in batches if necessary; cover and steam 12 minutes. Submerge lobsters in an ice bath, and let stand until completely cooled, 5 to 10 minutes.
2. Carefully remove meat from tail, claws, and knuckles. Slice the meat into bite-size pieces, and set aside.
3. Place butter, chili powder, lime zest, lime juice, and shallots in a large skillet; cook over medium until butter is completely melted, 2 to 3 minutes. Remove from heat; add lobster, and gently stir until lobster is heated through. Using a slotted spoon, remove lobster from skillet, and place about 3 to 4 tablespoons of the lobster in each warm tortilla. Top with desired amount of butter mixture, and sprinkle evenly with the scallions and parsley. Serve immediately.

white vinegar, live maine lobsters, butter, chili powder, lime zest plus, shallot, flour tortillas, scallions, parsley

Taken from www.myrecipes.com/recipe/new-england-lobster-roll-tacos (may not work)