Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)

Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)

3.4 10 Bewertung

Zubereitung 15 Min

Gesamt 30 Min

4 portions

Zutaten

Lobster

ice cubes
water
1000 g
fresh lobster tail uncooked (see Tips)
1
cold water

Marinade

eschalots cut into halves
50 g
fresh tarragon leaves only
10 g
fresh chives cut into pieces
10 g
rice wine vinegar
30 g
extra virgin olive oil
70 g
walnut oil
2 tsp
sea salt to taste
ground black pepper to taste

Bread salad

red capsicum cut into pieces (1 cm)
20 g
green capsicum cut into pieces (1 cm)
20 g
yellow capsicum cut into pieces (1 cm)
20 g
pickled capers rinsed
20 g
anchovy fillets
2
egg yolk
1
extra virgin olive oil
20 g
ground black pepper to taste
sourdough bread crusts removed, cut into small pieces (1 cm - see Tips)
1 slice
sea salt to taste

Avocado soup

ripe avocados (approx. 250 g)
1 - 2
milk cold
500 g
sea salt to taste
cayenne pepper to taste
1 - 2 pinches

Serving

salmon caviar to serve (optional)
eschalot finely diced, to garnish
extra virgin olive oil to drizzle

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 1304.7 mg

Eiweiß 19.6 g

Brennwert 2275.2 kJ / 541.7 kcal

Fett 44.8 g

Ballaststoffe 6.3 g

gesättigte Fettsäuren 9.2 g

Kohlenhydrate 13.9 g

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