Lobster gazpacho
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | creole/beefsteak tomatoes; peeled, |
| 1 | and roughly chopped | |
| 2.00 | red peppers; roughly chopped | |
| 2.00 | onions; roughly chopped | |
| 2.00 | cucumbers; roughly chopped | |
| 4.00 | celery stalks; roughly chopped | |
| ¼ | cup | minced shallots |
| 2.00 | tablespoon | minced garlic |
| 2.00 | tablespoon | freshly-grated horseradish |
| ¼ | cup | finely-chopped fresh cilantro |
| 2.00 | cup | v-8 juice |
| 2.00 | tablespoon | worcestershire sauce |
| 1 | juice of two lemons | |
| 1.00 | pinch | cayenne pepper |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | pounds | cooked lobster; meat removed |
| 1 | and shells discarded; claws and tails | |
| 1 | intact | |
| 1.00 | cup | fresh herb vinaigrette |
| 1 | === gazpacho garnish === | |
| ¼ | cup | brunoise carrots |
| ¼ | cup | brunoise parsnips |
| ¼ | cup | brunoise red onion |
| ¼ | cup | brunoise red peppers |
| ¼ | cup | brunoise yellow peppers |
| ¼ | cup | brunoise celery |
| ½ | cup | julienned italian roma tomatoes |
| ½ | cup | herb salad |
| 1 | (chervil sprigs; small basil leaves, | |
| 1 | tarragon leaves; parsley, and snipped | |
| 1 | chives) | |
| 3.00 | tablespoon | herb vinaigrette |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
Using a food processor with a metal blade, combine all the vegetables, shallots, garlic, horseradish, and cilantro together. Puree the mixture until slightly smooth. 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. Slice the lobster tail meat into ¼-inch slices. In a mixing bowl, toss the lobster meat with the herb vinaigrette. Season with salt and pepper.
In a mixing bowl, toss all the garnish ingredients together. Season with salt and pepper. In a parfait glass, spoon 2 tablespoons of the gazpacho on the bottom of the glass. Alternate layering the gazpacho and lobster meat. (Reserve the claws for the top of the glass.) Sprinkle the vegetable salad on top of the final layer. Serve with an artichoke napkin fold. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2353 broadcast 07-15-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-04-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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