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Diced Lobster with Potato, Trout Egg Sauce, Tapioca and Sudachi

BY MAURO COLAGRECO - Six perfect bite-sized potato cubes filled with lobster and tapioca. A treat to all the senses, that will make you crave for more. Finished with trout eggs and sudachi vinaigrette.

How to prepare

SERVE HOT

STEPS

  • Place the lobster cubes box in the preheated oven (160 C) without the lid for 3 minutes (or in the microwave on low power for 20 seconds). The cubes must be just warm and not hot inside.
  • Arrange the lobster cubes in a soup bowl, forming 2 lines of 3 cubes, with the help of a spoon and a fork.
  • Mix the parsley water dressing, the mixed condiments and the sudachi vinaigrette with a spoon to create your dressing. Pour it generously over the lobster cubes and around.
  • Arrange the oxalis on the cubes to your liking.
  • COMPONENTS:

    Lobster cubes, mixed condiments, sudachi vinaigrette, parsley water dressing, oxalis.

    NECESSARY EQUIPMENT:

    Oven or microwave, 2 spoons, kitchen tweezers, palette knife.

    PLATE SUGGESTION:

    Soup bowl.

    PREPARATION TIME:

    15 minutes.

    OVEN TEMPERATURE:

    160°C

    Allergens

    Crustaceans, fish, milk, sulphites. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

    More info

    Lobster origin FR.Tout eggs origin DK.

    Ingredients

    Lobster origin: FR. Trout roe origin DK.

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