Photo: Tara Sgroi; Styling: Rebecca Bull Reed
Prep Time
15 Mins
Chill Time
1 Hour
Yield
Makes 6 servings

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

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

Arrows Restaurant, Ogunquit, Maine

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