LOBSTER GAZPACHO
Provided by Robert Irvine : Food Network
Categories appetizer
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a food processor, add the onion, celery, half of the cucumber, red pepper, and jalapeno and pulse until chunky smooth. Add the tomatoes and pulse again to blend. Add the Worcestershire, vegetable juice, fruit juices, cilantro, and garlic, and puree until smooth. Remove from the processor to a bowl and season with salt and pepper. Cover and refrigerate for 2 hours letting all the flavors marry.
- In a bowl, toss the cooked lobster meat with the grapeseed oil, seafood seasoning, mustard, reserved celery leaves and the mixed herbs. Portion the gazpacho into serving bowls, top with remaining cucumbers and finish with the lobster meat. Garnish with the claw meat and serve.
WHITE GAZPACHO AND LOBSTER BROCHETTE
Steps:
- For the gazpacho: Grind the almonds in blender or food processor using a portion of the pre-measured water to help puree the almonds. You will need to repeat this several times until the mixture is milky in appearance, pureeing for approximately 3 minutes.
- Combine the remaining ingredients with the pureed almonds. Process this in a blender or food processor in batches until smooth. Strain thoroughly and chill for at least 1 hour.
- For the lobster: Blanch the lobsters in a pot of boiling water for 2 to 3 minutes. Remove the lobsters from water and let cool. Preheat a grill pan on medium heat for 10 minutes. Remove the tails from the lobsters and crack the shells to remove the meat. Cut the tail meat into 1/2-inch pieces and put 3 pieces each onto 8 (5-inch) skewers. Coat the lobster with olive oil and season with lemon zest, cayenne, salt, and pepper. Grill the skewers for 2 to 3 minutes until the lobster is firm. Place the skewers in small glasses and pour the soup over the lobster. Sprinkle with chopped chives and serve.
SO-EASY GAZPACHO
My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. -Lorna Sirtoli, Cortland, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.
Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GAZPACHO WITH LOBSTER AND SHRIMP
Provided by Matt Lee And Ted Lee
Categories dinner, quick, soups and stews, appetizer, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Smash garlic clove with the flat of a heavy knife, cover with salt, and let sit 5 minutes. Work into a paste by alternately chopping it and mashing it with flat of knife. In a large bowl, combine garlic, onion, bell peppers, cucumbers, tomatoes, jalapeño, tomato juice and lemon juice, and stir. Season to taste. Allow gazpacho to sit for 2 hours before serving.
- To serve, slice lobster tails into 1/4-inch medallions. Slice shrimp in half lengthwise. Ladle soup into bowls, garnish with shellfish and sprinkle with chives.
TRADITIONAL GAZPACHO
The quintessential ingredients are all here: tomatoes, leftover bread, garlic, and a hint of sherry vinegar.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
Steps:
- Make the gazpacho: Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.
- Transfer garlic to a blender. Squeeze excess liquid from bread, and transfer bread to blender. Add 2 teaspoons salt, the tomatoes, cucumber, bell pepper, and vinegars. Puree until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Blend in cold water. Season with salt and pepper. Refrigerate gazpacho until chilled, at least 3 hours (or up to 1 day).
- Make the croutons: Heat oil in a medium skillet over medium heat until hot but not smoking. Add bread, and fry, tossing constantly, until pale gold and crisp, 6 to 8 minutes. Using a slotted spoon, transfer bread to a paper-towel-lined plate. Season with salt and pepper.
- Divide chilled gazpacho among 6 bowls. Drizzle with oil, and top with croutons just before serving.
More about "lobster gazpacho recipes"
LOBSTER GAZPACHO RECIPE | MYRECIPES
From myrecipes.com
Servings 6
- 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 evenly among 6 serving bowls. Top with lobster.
GAZPACHO WITH MAINE LOBSTER - MAINE LOBSTER RECIPE
From lobsterfrommaine.com
ROASTED GARLIC GAZPACHO - ONCE UPON A CHEF
From onceuponachef.com
ANOTHER GREAT SUMMER DISH, GAZPACHO WITH LOBSTER …
From latinbusinesstoday.com
BEST-EVER GAZPACHO RECIPE - HOW TO MAKE GAZPACHO
From delish.com
THE BEST GAZPACHO RECIPES - FOOD & WINE
From foodandwine.com
CHILLED GAZPACHO WITH LOBSTER AND LIME CRéME FRAîCHE …
From pbs.org
Estimated Reading Time 1 min
LOBSTER AND YELLOW TOMATO GAZPACHO | TOURISM PEI
From tourismpei.com
LOBSTER GAZPACHO RECIPE
From pinterest.ca
GAZPACHO WITH MAINE LOBSTER: GAZPACHO CON BOGAVANTE : RECIPES : …
From cookingchanneltv.com
LOBSTER GAZPACHO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO MAKE PERFECT GAZPACHO | FOOD | THE GUARDIAN
From theguardian.com
QUICK LOBSTER-BASED GAZPACHO TOPPED WITH SHRIMP | METRO
From metro.ca
LOBSTER GAZPACHO - CHEZ MADELAINE COOKING SCHOOL
From chezm.com
HEIRLOOM TOMATO GAZPACHO WITH LOBSTER RECIPE | MYRECIPES
From myrecipes.com
THIS FANCY WHITE GAZPACHO WITH LOBSTER IS JUST 139 CALORIES
From cookinglight.com
LOBSTER GAZPACHO | MIDWEST LIVING
From midwestliving.com
10 FANTASTICALLY FRESH GAZPACHO RECIPES | ALLRECIPES
From allrecipes.com
TOMATO GAZPACHO WITH AVOCADO AND LOBSTER | WINE ENTHUSIAST
From winemag.com
LOBSTER GAZPACHO RECIPE | COOKING CHANNEL
From cookingchanneltv.com
GAZPACHO | RICARDO
From ricardocuisine.com
LOBSTER GAZPACHO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LOBSTER GAZPACHO RECIPE - COOKING INDEX
From cookingindex.com
GAZPACHO WITH MAINE LOBSTER RECIPE - CRAZY LOBSTER & SHELLFISH CO
From crazylobstershellfish.com
LOBSTER GAZPACHO
From emerils.com
LOBSTER GAZPACHO RECIPE - COOKING INDEX
From cookingindex.com
LOBSTER GAZPACHO – RECIPES NETWORK
From recipenet.org
QUICK LOBSTER-BASED GAZPACHO TOPPED WITH SHRIMP | METRO
From api.metro.ca
LOBSTER GAZAPACHO RECIPE | RECIPELAND
From recipeland.com
JERK LOBSTER WITH MANGO GAZPACHO RECIPE - CUISINART.COM
From cuisinart.com
RECIPE: LOBSTER GAZPACHO (FOOD PROCESSOR) - RECIPELINK.COM
From recipelink.com
LOBSTER AND YELLOW TOMATO GAZPACHO - STEVEN AND CHRIS
From cbc.ca
LOBSTER AND YELLOW TOMATO GAZPACHO - STEVEN AND CHRIS
From cbc.ca
LOBSTER GAZPACHO - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
HOW TO MAKE THE BEST GAZPACHO | FEASTING AT HOME
From feastingathome.com
LOBSTER GAZPACHO - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
YELLOW GAZPACHO WITH LOBSTER AND AVOCADO RECIPE - SHEA …
From foodandwine.com
THE VICTORY GARDEN . EAT . RECIPES . CHILLED GAZPACHO WITH LOBSTER …
From pbs.org
LOBSTER GAZPACHO | EMERILS.COM
From emerils.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love