Lobster Gazpacho

Recipe from

Coastal Living


1 1/4 pounds ripe tomatoes, cut into chunks
1 large red bell pepper, quartered
1 small onion, cut into chunks
2 large shallots, quartered
6 large garlic cloves
3/4 cup loosely packed cilantro leaves
2 tablespoons prepared horseradish
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 cups vegetable juice
1/2 cup sake
1/4 cup fresh lemon juice
2 tablespoons Worcestershire sauce
1 1/4 pounds ripe tomatoes, chopped
1 large red bell pepper, chopped
1 small cucumber, seeded and chopped
1 3/4 pounds steamed lobster meat, cut into 1-inch pieces (about 4 [2 1/4-pound] lobsters)
1/2 teaspoon salt


Pulse first 10 ingredients in food processor until finely chopped. Add vegetable juice and next 3 ingredients; process until well blended. Pour into a bowl, and stir in chopped tomato, bell pepper, and cucumber. Cover and chill 8 hours.

Sprinkle lobster with 1/2 teaspoon salt. Divide gazpacho evenly among 6 serving bowls. Top with lobster.

July 2005
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