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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. 15min
Total 30min
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
Fiber 6.3 g
Saturated fat 9.2 g
Carbohydrates 13.9 g

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