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Sara Gray Photo by: Sara Gray

Lobster Gazpacho

Coastal Living JULY 2005

  • Yield: Makes 6 servings

Ingredients

  • 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

Preparation

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.

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Lobster Gazpacho recipe

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