Dice the bread and put it into a bowl with the milk to soften.
Cut open the thick skin of the roe and scrape the eggs into the food processor (the skin is of no culinary use). You will have 115—170 g/4-6oz of eg‘gs.
Peel and dice the red onion. Trim the spring onions and slice across thinly. Add with the diced red onion to the roe. Juice one lemon and pour over the lemon juice, season with pepper and process at full speed.
With the machine still running, add the olive oil in a thin stream through the feeder tube. Switch off and scrape down the sides.
Taste and add more lemon juice if you want a sharper finish, then whizz again. If too thick, dribble in a little cold water with the machine running.
Holding point - the taramasalata will keep covered in the refrigerator for 3-4 days, but is best eaten within 48 hours.
Spoon some tarama into the centre of each of 4 flat serving plates. With the spoon, spread the tarama in a spiral to fill the plate. Scatter over pieces of lobster meat or olives. Dribble over some olive oil and scatter over parsley leaves.
© 1995 Alastair Little. All rights reserved.