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