Lobster Tail with Tangerine and Parsnip Vanilla Sauce

Ingredients

• 300 g cooked lobster tail, released (4 lobster tails)
• 2 tbsp butter
• 1 Parsnip
• 200 g crème fraîche
• 1 vanilla pod
• Salt
• white pepper
• 2 tangerines (or mandarins)
• 300 g spinach

Instructions

1. 1.

   Wash, trim, peel the parsnip and cut into small cubes; simmer in water until tender. Puree the cooked parsnip cubes. Split the vanilla pod and scrape out the seeds. Stir the crème fraîche into the parsnip puree and season with vanilla seeds, salt, and pepper.

2. 2.

   Fillet the tangerines and catch the juice. Wash, trim, and rinse the spinach; blanch in lightly salted boiling water until just wilted. Briefly sauté the lobster tails in a pan with a little butter and season. Arrange the vanilla-parsnip cream on a plate in a mound shape. Place the spinach and tangerine fillets beside the cream. Top with the lobster tail and drizzle with tangerine juice.