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

Lobster

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

Marinade

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

Bread salad

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

Avocado soup

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

Serving

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