Lobster tacos with fennel remoulade Recipe | Buy West Eat Best

Ingredients

• 2 medium-sized Western Rock Lobsters (approx 500g each)
• 4L water
• ½ cup salt
• 50g butter
• 1 tbsp chipotle in adobo
• juice of ½ lemon
• salt & pepper
• 8-10 small corn tortillas
• 2 small fennel bulbs
• 1 tsp salt
• 1 eschalot, diced
• 1 garlic clove, diced
• 1 lime, juiced
• 8 cornichons, diced
• small bunch coriander, roughly chopped
• 1 tbsp creme fraiche or mayonnaise