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Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)
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Ingredients
Lobster
- 1000 g water
- 1 fresh lobster tail, uncooked (see Tips)
- ice cubes
- 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 extra virgin olive oil
- 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
- 1 slice sourdough bread, crusts removed, cut into small pieces (1 cm - see Tips)
- sea salt, to taste
- ground black pepper, 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
- eschalot, finely diced, to garnish
- salmon caviar, to serve (optional)
- 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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