GAZPACHO WITH MAINE LOBSTER: GAZPACHO CON BOGAVANTE
The idea here was to take a traditional recipe, Gazpacho, and modernize it. The use of Maine lobster brings a touch of the New World and a dose of luxury to the recipe. It would work equally well with any type of seafood.
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Make the Gazpacho: In small batches, mix all ingredients in a blender until very smooth. Pay attention to the consistency. You may have to add more water, as the water content in the ingredients may vary. Strain and chill.
- Make the Lobster and Dressing: Fill a large pot with water and add plenty of salt. Bring to a boil and add lobsters. Cook for 1 minute. Remove from water, drain and chill.
- Once the lobsters are cool, take off the head and remove the coral and liquid. Pass the coral through a chinois or fine-mesh sieve. Set aside the resulting liquid for use in the dressing. Peel the lobster tails and cut each tail into 6 medallions. Carefully crack the claws and remove the meat. The idea here is to keep the claw meat whole. Split the claw meat in half lengthwise. Refrigerate the lobster meat until needed.
- In a bowl, whisk together the reserved coral, vinegar, and oil until smooth and blended. Season with salt, to taste. Set aside.
- Make the Garnish: Cut the ends off the tomatoes. Cut the tomatoes in half lengthwise. Peel back the skin and flesh to expose the seeds. Remove the seeds, taking care to keep the mass of seeds whole. The point here is to remove the tomato seeds and their surrounding gel intact. Set aside. (Reserve the tomato flesh for another use.)
- Cut the cucumber in half lengthwise and remove seeds. Sprinkle the cucumber generously with salt and let sit for an hour, in a colander in the sink. (The salt will cause the cucumber to release water.) Rinse the cucumber and pat dry with paper towels. Cut the cucumber into a tiny dice.
- In a bowl, combine the cucumber, peppers, and shallot. Set aside.
- Pour the oil for frying into a large saucepan to a depth of 2 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil reads 375 degrees F. Fry the bread cubes until golden brown. Using a slotted spoon, transfer the croutons to a paper towel-lined plate to drain.
- To Serve: Pour the chilled gazpacho into a pitcher.
- In the center of each bowl, place 2 medallions and 1 claw half of lobster, and 1 tomato seed "filet." Arrange the some of cucumber mixture around the edge of the bowl, sprinkle with chives, and top with 4 croutons. Drizzle the dressing around the lobster, and drizzle the lobster with some of the extra-virgin olive oil. Finally, sprinkle everything lightly with the fleur de sel. At the table, set the bowls in front of your guests and pour some of the gazpacho into each.
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
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.
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.
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.
More about "lobster gazpacho recipes"
GAZPACHO WITH MAINE LOBSTER - MAINE LOBSTER RECIPE
Step 2: To serve, divide the garnishes evenly between 4 chilled bowls. Add a few ice cubes to the soup and ladle the soup into the prepared bowls.
From lobsterfrommaine.com
From lobsterfrommaine.com
See details
LOBSTER GAZPACHO RECIPE | EAT YOUR BOOKS
EYB Comments. Can substitute sweet white onions for purple onions, seafood of your choice for cooked lobster tails, and yogurt for sour cream.
From eatyourbooks.com
From eatyourbooks.com
See details
LOBSTER GAZPACHO – RECIPES NETWORK
2015-06-28 Step 1. 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.
From recipenet.org
From recipenet.org
See details
LOBSTER GAZPACHO RECIPE - COOKING INDEX
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 …
From cookingindex.com
From cookingindex.com
See details
LOBSTER GAZPACHO | EMERILS.COM
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 …
From emerils.com
From emerils.com
See details
GAZPACHO WITH MAINE LOBSTER: GAZPACHO CON BOGAVANTE : RECIPES : …
Gazpacho: 2 pounds ripe tomatoes, diced. 1/2 cucumber, peeled, seeded, and diced. 1/2 green pepper, seeded and diced. 1 cup water. 6 tablespoons Spanish extra-virgin olive oil
From cookingchanneltv.com
From cookingchanneltv.com
See details
LOBSTER GAZPACHO | MIDWEST LIVING
For the gazpacho: Step 1. In a large mixing bowl, combine the tomatoes, cucumber, sweet pepper, vegetable juice, green onions, vinegar, cilantro, basil, olive oil, garlic, and cumin. Gently fold the lobster into the tomato mixture. Cover and chill for 4 to 8 hours to allow flavors to blend. Step 2. To serve, ladle into chilled serving bowls.
From midwestliving.com
From midwestliving.com
See details
LOBSTER AND YELLOW TOMATO GAZPACHO | TOURISM PEI
Provided by celebrity Food Network and PEI Fall Flavours Chef Corbin Tomaszeski. ½ lb Fresh Atlantic cooked lobster pieces, chopped coarse 1 lb Yellow Tomatoes - rough chopped 2 …
From tourismpei.com
From tourismpei.com
See details
LOBSTER GAZPACHO RECIPE | COOKING CHANNEL
1 cup small dice red onion. 4 ribs celery, small dice, leaves reserved. 1 English cucumber, small dice, divided. 1 red pepper, seeded and small dice
From cookingchanneltv.com
From cookingchanneltv.com
See details
QUICK LOBSTER-BASED GAZPACHO TOPPED WITH SHRIMP | METRO
Place the lobster carcasses into eight cups of gently boiling water. Cover and let simmer for about 30 minutes. Cut the zucchini and peppers. Set aside. Cut the Roma tomatoes in half …
From metro.ca
From metro.ca
See details
THIS FANCY WHITE GAZPACHO WITH LOBSTER IS JUST 139 CALORIES
Step 3. Return bread mixture to blender, and process to redistribute any solids that have settled, about 15 seconds. Step 4. Ladle about 2/3 cup soup into each of 8 bowls. Divide lobster …
From cookinglight.com
From cookinglight.com
See details
YELLOW GAZPACHO WITH LOBSTER AND AVOCADO RECIPE
2013-12-06 1/2 pound watermelon cubes (2 cups) 2 large yellow tomatoes, cored and thinly sliced. 1/2 seedless cucumber, peeled and thinly sliced. 1/2 yellow bell pepper, cored and …
From foodandwine.com
From foodandwine.com
See details
LOBSTER AND GASPACHO RECIPE - EASY RECIPES
Recipes like Lobster & Corn Chowder and Summer Tomato Gazpacho are refreshing, tasty and make the most of seasonal produce. Many gazpacho recipes are thickened with bread, but …
From recipegoulash.cc
From recipegoulash.cc
See details
LOBSTER GAZPACHO RECIPE - FOOD REFERENCE SOUPS & STEWS
LOBSTER GAZPACHO (from the recipe of the Parc des Eaux-Vives restaurant, Geneva) Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (1988 ed.) Peel and …
From foodreference.com
From foodreference.com
See details
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