Lobster tacos with fennel remoulade

Method

(Recipe created by chef Scott Bridger and kindly supplied by the Western Rock Lobster Council)

Place the lobster in the freezer or an ice slurry for 15-20 minutes. 

Remove the stunned lobster from the ice or freezer. Set up a chopping board and place a large knife through the middle of the head between the two spikes to dispatch the lobster. 

Bring a pot with 4L of water and half cup salt to the boil. Place the lobster in the water for 6 minutes – the aim is to cook the lobster to about 75 percent and let it rest in its shell. 

To make the remoulade, slice the fennel finely (reserving the fronds for the garnish), cover with the salt and leave for 5-10 minutes; this draws out some of the water in the vegetable and makes it crunchy. 

Wash the fennel off and pat dry. Add the rest of the ingredients to the bowl and chill till required. 

Remove the lobster meat from the shell keeping it whole if possible. Slice into small chunks and cover. 

Warm a pan with the butter in it and add the chipotle and lemon juice. Place the sliced lobster in the butter and turn the heat off and let sit for 5 minutes. Season the lobster with salt and pepper. 

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’. Repeat with the remaining tortillas, keeping them warm the whole time.