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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

    Milk, crustacean, fish. 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.

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