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LOBSTER TACOS

Yields1 ServingPrep 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
1

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

2

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.

3

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

4

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.

5

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

6

Wash the fennel off and pat dry.

7

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

8

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

9

Slice into small chunks and cover.

10

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

11

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

12

Season the lobster with salt and pepper.

13

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.

14

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.

Nutrition Facts

Serving Size 2

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Grab your Christmas Crays!

Check out our Back of Boat locations to pick up your fresh lobsters just in time for Christmas.

To find out more and to pre-order click on the link below.