Spicy Lobster Taco
Cook the Ferguson Australia raw lobster half on a BBQ. Aim for 7 minutes on the shell side and a further 4 minutes with the skin down monitoring the heat.
Once ready and slightly cooled down, chop the cooked lobster into chunks.
Combine the mayonnaise, dried chillies, cayenne pepper, Worcestershire sauce and ketchup.
Add in the lobster and season with salt and lime juice.
Warm your tacos. Once complete, layer tacos with lobster, pickled watermelon radish and garnish with finely chopped shiso leaf.
Enjoy. Disclaimer: So delicious, one just won’t do.
Simple pickle recipe:
Heat up water and rice wine vinegar, until it’s warm. Dissolve sugar and salt.
Let it chill and add slices or chopped watermelon radishes.
Let it sit in pickle liquid for a couple hours. That easy!
Recipes by Arkhe Chef Maria Delengas