Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)
TM5 TM31

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

3.8 (8 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
2275.2 kJ / 541.7 kcal
Protein
19.6 g
Carbohydrates
13.9 g
Fat
44.8 g
Saturated Fat
9.2 g
Fibre
6.3 g
Sodium
1304.7 mg

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