Lobster tacos with fennel remoulade Recipe
Click here for our delicious Lobster tacos with fennel remoulade recipe using fresh Western Australian produce »
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Freezer
- Refrigerator
- Mixing bowl
- Skillet
- Kitchen towel
- Measuring cup
- Measuring spoon
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
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