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
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.
Make the sauce and fold through.
Heat the tacos in a pan over a medium heat for 1 minute on each side. Keep warm in a clean tea towel.
Add lettuce to each taco and top with a generous amount of lobster meat. Garnish with jalapeño and an extra small pinch of paprika.
