Lobster Tacos

min
Serves 8
MED

Directions

8 La Banderita Street Tacos

2 whole lobsters (or 4 small frozen lobster tails), cooked

1 French shallot, finely chopped

2 sprigs parsley, dill, chives or tarragon, finely chopped

1 jalapeño chilli, sliced into round

2 large iceberg leaves, finely sliced

Salt and pepper

Sauce

1/4 cup whole egg mayonnaise

1 tbs tomato sauce

A few drops of tobasco

A few drops of worcestershire

Pinch of paprika

Squeeze of lemon

Make this with

Step 1

Remove the meat from the lobster shells (Freeze shells and reserve for another use like bisque or stock). Cut the lobster into 1 cm chunks and add to a large bowl with the shallots and herb of choice.

Step 2

Make the sauce and fold through.

Step 3

Heat the tacos in a pan over a medium heat for 1 minute on each side. Keep warm in a clean tea towel.

Step 4

Add lettuce to each taco and top with a generous amount of lobster meat. Garnish with jalapeño and an extra small pinch of paprika.