Heirloom Tomato Gazpacho with Lobster

Heirloom Tomato Gazpacho with Lobster Recipe
Photo: Tara Sgroi; Styling: Rebecca Bull Reed

Recipe from

Recipe Time

Prep: 15 Minutes
Chill: 1 Hours

Ingredients

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

Preparation

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.

Note:

Clark Frasier and Mark Gaier,

Arrows Restaurant, Ogunquit, Maine,

June 2010
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