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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 rating
Prep. 15 min
Total 30 min
4 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portion

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

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