Lobster Tail with scampi, turmeric cream and squid ink breadcrumbs

Lobster Tail con scampi, crema alla curcuma e briciole di pane al nero di seppia

Recipe

Lobster Tail with scampi, turmeric cream and squid ink breadcrumbs

Difficulty

Medium level

Course

Appetizer

Recommended serving

1-2 Lobster Tail unit per person

Ingredients

BluRhapsody® Lobster Tail
Mayonnaise
Sliced wholemeal bread
Lemon
Squid ink
Turmeric root
EVO oil
Salt
Pepper

Preparation

Step 1

Put scampi in a pan with oil, salt and a tablespoon of lemon juice, cover and cook over a high heat for 10 minutes. Shell and set aside. Crumble the bread, add the squid ink and toast it in the pan for a few minutes. Stir using a spoon. Season the mayonnaise with grated (or powder) fresh turmeric.

Step 2

Cook Lobster Tail in boiling salted water for 12 minutes, stirring gently. Drain using a skimmer and empty each piece of all cooking water.

Step 3

Fill each pasta piece with a scampo and place it on turmeric mayonnaise. Decorate with breadcrumbs and grated lemon zest.