Lobster tail

with scampi, turmeric cream and squid ink breadcrumbs.

Difficulty: Easy

Lobster tail

with scampi, turmeric cream and squid ink breadcrumbs.

Difficulty: Easy

Ingredients

(for 4 persons)

  • 4 pieces of BluRhapsody Lobster Tail®
  • 4 scampi
  • 50 g of yogurt white mayonnaise
  • 2 slices of sliced wholemeal bread
  • 1 lemon
  • 1 tablespoon of squid ink
  • Turmeric root to be grated or powdered
  • EVO oil
  • Salt and pepper

Ingredients

(for 4 persons)

  • 4 pieces of BluRhapsody Lobster Tail®
  • 4 scampi
  • 50 g of yogurt white mayonnaise
  • 2 slices of sliced wholemeal bread
  • 1 lemon
  • 1 tablespoon of squid ink
  • Turmeric root to be grated or powdered
  • EVO oil
  • Salt and pepper

Preparation

Scampi

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.

Bread

Crumble the bread, add the squid ink and toast it in the pan for a few minutes. Stir using a spoon.

Mayonnaise

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.

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


Preparation

Scampi

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.

Bread

Crumble the bread, add the squid ink and toast it in the pan for a few minutes. Stir using a spoon.

Mayonnaise

Season the mayonnaise with grated (or powder) fresh turmeric.

Pasta

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

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


Tip

You can replace scampi with king prawns.


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