Spicy Lobster Taco

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Preparation time

Cooking time

Serves
2

Ingredients
1 x 200g Ferguson Australia Raw Lobster Half - cooked
3 tbsp mayonnaise
1 x whole lime juice
Pinch of blitzed dried chillies
Pinch of cayenne pepper
Dash of Worcestershire sauce
Dash of tomato ketchup
Tacos
Pickled watermelon radish*
Shiso leaf

*Pickle ingredients:
450ml water
300g rice wine vinegar
12.5g salt
37.5 sugar

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