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[edit] Ingredients
2 ½ |
pounds 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 |
¼ |
cup minced shallots |
2 |
tablespoons minced garlic |
2 |
tablespoons freshly-grated horseradish |
¼ |
cup finely-chopped fresh cilantro |
2 |
cups V-8 juice |
2 |
tablespoons Worcestershire sauce |
|
Juice of two lemons |
1 |
pch cayenne pepper |
|
Salt to taste |
|
Freshly-ground black pepper to taste |
2 |
pounds lobster cooked, meat removed, |
|
shells discarded, claws and tails intact |
1 |
cup fresh herb vinaigrette |
[edit] Preparation
Step 1 |
Using a food processor with a metal blade, combine all the vegetables, shallots, garlic, horseradish, and cilantro together. Puree the mixture until slightly smooth. |
Step 2 |
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. |
Step 3 |
Slice the lobster tail and claw meat into 1/4-inch slices. In a mixing bowl, toss the lobster meat with the herb vinaigrette. Season with salt and pepper. |
Step 4 |
Serve the gazpacho in bowls garnished with the sliced lobster. |
Step 5 |
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[edit] About Lobster Gazpacho
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