Chilled basil water with lobster and cucumber
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Ripe tomatoes, washed | |
| 1 | bunch | Fresh basil |
| ½ | teaspoon | Sugar |
| Salt and pepper | ||
| Garnish: | ||
| 1 | Lobster tail cooked and | |
| Finely diced | ||
| Half cucumber skinned and | ||
| Finely diced | ||
| 2 | teaspoons | Chiffonade of fresh basil |
Directions
Blend the tomatoes, basil, sugar, salt, and pepper lightly in a food processor. Place in a lint free towel or 3 layers of muslin cloth.
Tie up and leave to drip overnight over a stainless steel bowl. You will get a clear water that is the base for the dish. Pour into a chilled demitasse cup and garnish with two teaspoons of lobster, cucumber and basil in the base of each cup. Serve with crisp melba toast.
Yield: 4 servings
GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1B01 Guest: Donna Hanover (Courtesy of John Sheedy, chef at Ashford Castle)