Lobster Gazpacho

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Creole/Beefsteak tomatoes - peeled,
		And roughly chopped
2		Red peppers - roughly chopped
2		Onions - roughly chopped
2		Cucumbers - roughly chopped
4		Celery stalks - roughly chopped
1/4 cup	23g / 0.8oz	Minced shallots
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Freshly-grated horseradish
1/4 cup	4g / 0.1oz	Finely-chopped fresh cilantro
2 cups	474ml	V-8 juice
2 tablespoons	30ml	Worcestershire sauce
		Juice of two lemons
1		Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Cooked lobster - meat removed
		And shells discarded, claws and tails
		Intact
1 cup	237ml	Fresh herb vinaigrette
		Gazpacho Garnish
1/4 cup	27g / 1oz	Brunoise carrots
1/4 cup	59ml	Brunoise parsnips
1/4 cup	15g / 0.5oz	Brunoise red onion
1/4 cup	59ml	Brunoise red peppers
1/4 cup	59ml	Brunoise yellow peppers
1/4 cup	27g / 1oz	Brunoise celery
1/2 cup	31g / 1.1oz	Julienned Italian Roma tomatoes
1/2 cup	118ml	Herb salad
		(chervil sprigs, small basil leaves,
		Tarragon leaves, parsley, and snipped
		Chives)
3 tablespoons	45ml	Herb vinaigrette
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Using a food processor with a metal blade, combine all the vegetables, shallots, garlic, horseradish, and cilantro together. Puree the mixture until slightly smooth. Add the V-8 juice, Worcestershire sauce and lemon juice and puree until smooth. Season with cayenne, salt and pepper. Remove and refrigerate for 6 hours.

Slice the lobster tail meat into 1/4-inch slices. In a mixing bowl, toss the lobster meat with the herb vinaigrette. Season with salt and pepper.

In a mixing bowl, toss all the garnish ingredients together. Season with salt and pepper. In a parfait glass, spoon 2 tablespoons of the gazpacho on the bottom of the glass. Alternate layering the gazpacho and lobster meat. (Reserve the claws for the top of the glass.) Sprinkle the vegetable salad on top of the final layer. Serve with an artichoke napkin fold.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2353 broadcast 07-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.