Heirloom Tomato Gazpacho with Lobster

Heirloom Tomato Gazpacho with Lobster
Photo by Tara Sgroi

Ingredients

  • 8 large yellow heirloom tomatoes (about 4 pounds), peeled and seeded
  • 1 large or 2 small leeks, sliced
  • 2 (1 1/4-pound) lobsters, steamed and shelled
  • ¾ cup chopped fresh cilantro, divided
  • ¼ cup white wine
  • 1 red bell pepper, quartered
  • ½ cup Mexican crema, crème fraîche, or sour cream
  • + 7 more ingredients
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon fresh lime juice
    • 1 orange bell pepper, quartered
    • 1 tablespoon kosher salt
    • ½ cup sherry vinegar
    • 1 teaspoon finely chopped red jalapeño chile
    • 1 tablespoon fresh lemon juice

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. 2. Slice lobster tails into medallions, and split each claw into 2 pieces by cutting across the flat side. 3. Combine crema, lime juice, and lemon juice i...

View full recipe at My Recipes

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