Lobster Tail with scampi, turmeric cream and squid ink breadcrumbs

Difficulty: Easy


( 4 persons )

4 pieces of BluRhapsody Lobster Tail
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



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.

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

Our tip

You can replace scampi with king prawns.

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