Bay Lobster Tacos

Serves 2

Assembly Ingredients –

• 25g Lobster oil, recipe below
• 6 Fresh corn tortillas
• 50g Avocado, coriander and lime cream, recipe below
  30g / 3 Passionfruit, flesh only
• 1 Fresh jalapeño, thinly sliced, to taste
• 3 Bay Lobster tails, spilt down the centre and gently pan fried until just opaque
• 100g Cabbage, shredded

Assembly Method

1. Brush hot tortillas with lobster oil.
2. Top the tortillas with layers of cabbage, avocado cream, jalapeño, passionfruit and ½ lobster tail per tortilla.

Lobster oil Ingredients –

• 2 Australian Bay Lobster, shells only, broken into pieces
• 500ml Extra Virgin olive oil
• 3 lge bay leaves
• 2 cloves garlic
• 6 black peppercorns
• Pinch salt

Lobster oil Method

1. In a medium sized saucepan, place all ingredients, ensuring that the lobster shells are completely submerged.
2. Over a low to medium heat bring the oil up to a low simmer, usually between 85-95°Celsius. Keep an eye on the ingredients to ensure submerged, and temperature remains consistent for about an hour.
3. Allow pot to cool enough to work with safely.
4. Strain well through a fine sieve and muslin if you have it. You may need to do this up to three times for maximum clarity.
5. Keep in an airtight container and refrigerate for use up to two weeks or can be frozen into small single use portions.

Avocado, Coriander and Lime Cream Ingredients –

• 150g avocado
• 25g coriander leaves
• 25g lime juice, fresh
• Salt, to taste
• White pepper, to taste

Avocado, Coriander and Lime Cream Method

1. Blitz in a food processor until smooth in texture and vibrant in colour.
2. Adjust seasoning to taste.

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