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1
Preheat a grill to medium-high heat.
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2
Fill a large stockpot three-fourths full with salted water and bring to a boil.
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3
Plunge the lobsters headfirst, 2 at a time, into the boiling water and cook, covered, for 3 minutes.
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4
(They will be only partially cooked.)
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5
Transfer with tongs to a large bowl filled with ice water to cool.
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6
Place on a cutting board and with a sharp knife, cleanly cut the lobster in half lengthwise from the head to the tail.
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7
(If female, reserve the roe for another use; discard or reserve the bodies for another use.)
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8
In a skillet, heat the oil over high heat.
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9
Add the chiles, and cook, stirring, until they turn a light color, 4 to 5 minutes, being careful not to let them burn.
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10
Transfer the chiles to a cutting board until cool enough to handle.
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11
Add the onions, garlic, and salt and cook, stirring, until soft, about 3 minutes.
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12
Remove from the heat.
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13
Trim and discard the chile stems.
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14
Cut the chiles into pieces and transfer to a blender.
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15
Add the onions, garlic, salt, oil, and lime juice, and process on high speed to make a smooth sauce.
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16
Add the tequila through the feed tube while the machine is running and process until smooth.
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17
Transfer to a small saucepan.
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18
Brush the lobster shells lightly with olive oil and place, shell side down, on the grill.
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19
Spoon the pepper tequila mixture onto the lobster meat and grill, basting occasionally, until the juices are bubbly and the meat is opaque, about 8 minutes.
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20
Remove from the grill and transfer to plates.
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21
Serve with the papaya-avocado salad and garnish with cilantro.
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22
In a bowl, combine all the ingredients and stir to combine.
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23
Serve immediately.
