1-2 Lobster Tail unit per person

• Lobster Tail
• Mayonnaise
• Sliced wholemeal bread
• Lemon
• Squid ink
• Turmeric root
• EVO oil
• Salt
• Pepper

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 12 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.