Our Recipes

Soft Shell Lobster Tacos with Mango Salsa

30 prep.

8 cooking

Serves

Ingredients

Soft Shell Lobster

  • 1 soft shell Australian bay lobster

Tempura Batter

  • 60g rice flour
  • 100ml ice cold water

Dust Mix

  • 1 tbsp rice flour
  • A pinch of salt & pepper
  • A pinch of chilli powder

Oil

  • For deep frying

Mango & Jalapeño Salsa

  • 1 small mango (peeled and diced)
  • 1 tomato (diced)
  • 1 handful of coriander (chopped)
  • 1 jalapeño
  • ½ small red onion (peeled and finely diced)
  • 1 lime
  • A good splash of olive oil
  • Salt & pepper

Guacamole

  • 1 ripe avocado
  • 1 pinch grated garlic
  • 2 tbsp diced red onion
  • 2 tbsp diced tomato
  • 1 good pinch chopped coriander
  • 2 tbsp olive oil
  • Salt & pepper

To Serve

  • 2 tortillas

30 prep.

8 cooking

Serves

Method

Method
  • Pop the flour into a bowl. Stir in the water (I use chop sticks) It should resemble butter milk.
  • Season the lobster, prawn or whatever you’re using in the dusting mix.
  • Coat in tempura batter.
  • Deep fry at 180 degrees.
  • Once cooked (these took about 1 minute)
  • Pop onto tissue paper, cut in half and season with salt and lime. (Half per serve)
Mango, jalapeño salsa
  • Char grill the jalapeño or burn off the skin on an open flame.
  • Leave to cool, scrape away the skin and dice.
  • Mix the diced chilli with all the other ingredients in a bowl.
  • Season with lime, olive oil, salt and pepper
Guacamole
  • Pop the avocado flesh into a bowl and mash with the back of a fork.
  • Stir in the onion, tomato, coriander and garlic.
  • Season with lime, olive oil, S&P
 
  • Heat the tortillas in a hot frying pan for ten seconds each side, keep wrapped in a towel until ready to build a taco.
Ingredients
Method

Ingredients

Soft Shell Lobster

  • 1 soft shell Australian bay lobster

Tempura Batter

  • 60g rice flour
  • 100ml ice cold water

Dust Mix

  • 1 tbsp rice flour
  • A pinch of salt & pepper
  • A pinch of chilli powder

Oil

  • For deep frying

Mango & Jalapeño Salsa

  • 1 small mango (peeled and diced)
  • 1 tomato (diced)
  • 1 handful of coriander (chopped)
  • 1 jalapeño
  • ½ small red onion (peeled and finely diced)
  • 1 lime
  • A good splash of olive oil
  • Salt & pepper

Guacamole

  • 1 ripe avocado
  • 1 pinch grated garlic
  • 2 tbsp diced red onion
  • 2 tbsp diced tomato
  • 1 good pinch chopped coriander
  • 2 tbsp olive oil
  • Salt & pepper

To Serve

  • 2 tortillas

Method

Method
  • Pop the flour into a bowl. Stir in the water (I use chop sticks) It should resemble butter milk.
  • Season the lobster, prawn or whatever you’re using in the dusting mix.
  • Coat in tempura batter.
  • Deep fry at 180 degrees.
  • Once cooked (these took about 1 minute)
  • Pop onto tissue paper, cut in half and season with salt and lime. (Half per serve)
Mango, jalapeño salsa
  • Char grill the jalapeño or burn off the skin on an open flame.
  • Leave to cool, scrape away the skin and dice.
  • Mix the diced chilli with all the other ingredients in a bowl.
  • Season with lime, olive oil, salt and pepper
Guacamole
  • Pop the avocado flesh into a bowl and mash with the back of a fork.
  • Stir in the onion, tomato, coriander and garlic.
  • Season with lime, olive oil, S&P
 
  • Heat the tortillas in a hot frying pan for ten seconds each side, keep wrapped in a towel until ready to build a taco.
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