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.
Cook Lobster Tail in boiling salted water for 2 minutes, stirring gently. Drain using a skimmer and empty each piece of all cooking water.