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Heirloom Tomato Gazpacho with Lobster

Photo: Tara Sgroi; Styling: Rebecca Bull Reed
Prep time 15 mins
Chill time 1 hr
Yield Makes 6 servings


  • 8 large yellow heirloom tomatoes (about 4 pounds), peeled and seeded
  • 1 orange bell pepper, quartered
  • 1 red bell pepper, quartered
  • 1 large or 2 small leeks, sliced
  • 1 teaspoon finely chopped red jalapeño chile
  • 1/2 cup sherry vinegar
  • 1/4 cup white wine
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup chopped fresh cilantro, divided
  • 2 (1 1/4-pound) lobsters, steamed and shelled
  • 1/2 cup Mexican crema, crème fraîche, or sour cream
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh lemon juice

How to Make It

  1. Process first 9 ingredients, in batches, in a blender until smooth. Stir in 1/2 cup chopped cilantro. Chill at least 1 hour or up to 1 day.

  2. Slice lobster tails into medallions, and split each claw into 2 pieces by cutting across the flat side.

  3. Combine crema, lime juice, and lemon juice in a small bowl.

  4. Divide gazpacho among 6 bowls. Top evenly with lobster, crema mixture, and remaining 1/4 cup cilantro.

Arrows Restaurant, Ogunquit, Maine