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Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)
Ingredients
Lobster
-
ice cubes
-
water1000 g
-
fresh lobster tail uncooked (see Tips)1
-
cold water
Marinade
-
eschalots cut into halves50 g
-
fresh tarragon leaves only10 g
-
fresh chives cut into pieces10 g
-
rice wine vinegar30 g
-
extra virgin olive oil70 g
-
walnut oil2 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 rinsed20 g
-
anchovy fillets2
-
egg yolk1
-
extra virgin olive oil20 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 cold500 g
-
sea salt to taste
-
cayenne pepper to taste1 - 2 pinches
Serving
-
salmon caviar to serve (optional)
-
eschalot finely diced, to garnish
-
extra virgin olive oil to drizzle
Difficulty
easy
Nutrition per 1 portion
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