Servings: persons
Sous vide lobster tail
Served with asparagus with dill mayo and salted almonds
Ingredients
- 250 gram Lobster Tail
- 80 gram Almonds Or cashew nuts. Roasted in oil, salted, and coarsely chopped.
- 50 gram Mayonnaise
- 10 gram Dill Finely chopped
- 150 gram Asparagus
- 40 gram Parmesan
- 4 slices Bread Can be omitted
Instructions
- Prepare the asparagus.
- Prepare the lobster tails to taste (here 60°C/0:25 was used)
- Stir the dill into the mayonnaise and season with lemon juice.
- Grill the asparagus for 30 seconds on an ultra-hot grill pan.
- Possibly briefly roast the lobster tails on medium heat in a bit of butter.
- Arrange and shave Parmesan slices over.
Notes
OTHER SERVING SUGGESTIONS
• Lobster tail cocktail on toast.
• Terrine with chopped egg whites, herbs, tomato concassé, and asparagus pieces in a lobster broth jelly.
• Cold with a dressing of oil, lemon juice, chili, and garlic.
• Cold with a spicy sauce with lemon, tomato paste, and chili, optionally grated horseradish.
• Tomato and sauce of coconut milk.
• Egg pasta tossed in reduced lobster broth and cream-steamed leek pieces.
• Lobster tail cocktail on toast.
• Terrine with chopped egg whites, herbs, tomato concassé, and asparagus pieces in a lobster broth jelly.
• Cold with a dressing of oil, lemon juice, chili, and garlic.
• Cold with a spicy sauce with lemon, tomato paste, and chili, optionally grated horseradish.
• Tomato and sauce of coconut milk.
• Egg pasta tossed in reduced lobster broth and cream-steamed leek pieces.