Prep Time30 minsCook Time15 minsTotal Time45 mins
 8-10 Small Corn tortillas
 2 Medium sized lobsters approx. 500gm each
 50 Butter
 1 tbsp Chipotle in adobo
 ½ Juice of lemon
 Salt and Pepper
Fennel remoulade
 2 Small fennel bulbs
 1 tsp Salt
 1 Eschalots, diced
 1 Bulb garlic, diced
 1 Lime, juiced
 8 Cornichons, diced
 Small bunch coriander, roughly chopped
 1 tbsp Crème fraiche or mayonnaise

Humanly dispatch the lobster and place the Crayfish in the freezer or an ice slurry for 15-20 minutes.


Remove the stunned lobster from the ice or freezer set up a chopping board, place a large knife through he middle of the head between the two spikes to dispatch the lobster.


Bring a pot of water with 4lt and ½ cup salt to the boil.


Place the lobster in the water for 6 minutes, the aim is to cook the lobster to about 75% and let it rest in its shell.


To make the remoulade, slice the fennel fine and cover with the tsp. salt, this draws out some of the water in the vegetable and makes it crunchy


Wash the fennel off and pat dry.


Add the rest of the ingredients to the bowl and chill till required.


Remove the lobster meat from the shell keeping it whole if possible.


Slice into small chunks and cover.


Warm a pan with the butter in it and add the chipotle and lemon juice.


Place the sliced lobster in the butter and turn the heat off and let sit for 5 minutes.


Season the lobster with salt and pepper.


To build the tacos - place the tortillas in a dry pan and warm through for 30 seconds on each side then store in a tea towel to ‘steam’ then repeat with remaining tortillas - keeping them warm the whole time.


Place a tablespoon of fennel remoulade on each tortilla followed by 2 -3 slices/pieces of lobster, pour a small amount of the butter over the lobster and garnish with the tips of the fennel.