Lobster Gazpacho

Lobster Gazpacho
Photo by Sara Gray

Ingredients

  • 2 tablespoons Worcestershire sauce
  • ¼ cup fresh lemon juice
  • 2 large shallots, quartered
  • 1 large red bell pepper, chopped
  • ½ teaspoon salt
  • 1 ¾ pounds steamed lobster meat, cut into 1-inch pieces (about 4 2 1/4-pound lobsters)
  • ¼ teaspoon ground red pepper
  • + 12 more ingredients
    • 1 large red bell pepper, quartered
    • ¾ cup loosely packed cilantro leaves
    • 1 small cucumber, seeded and chopped
    • 1 ¼ pounds ripe tomatoes, chopped
    • 6 large garlic cloves
    • 2 tablespoons prepared horseradish
    • 2 cups vegetable juice
    • 1 ¼ pounds ripe tomatoes, cut into chunks
    • ½ cup sake
    • ¾ teaspoon freshly ground black pepper
    • 1 small onion, cut into chunks
    • 2 teaspoons 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 eve...

View full recipe at My Recipes

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