Fajitas on the Grill
from the "El Paso Chili Company's Texas Border Cookbook" by Park and Norma Kerr.
Here is a grand mixed fajita parrilla: grilled 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.

2 1/4 pounds (2 or 3 pieces) skirt steak
1 1/2 pounds boneless, skinless chicken breasts, halved and trimmed of fat and connective tissue
1 pound (about 18) large shrimp, shelled and deveined
2 live lobsters (about 1 1/2 pounds each)
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
Guacamole

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.