Gazpacho With Maine Lobster: Gazpacho Con Bogavante
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Make the Gazpacho: In small batches, mix all ingredients in a blender until very smooth
2
Pay attention to the consistency
3
You may have to add more water, as the water content in the ingredients may vary
4
Strain and chill
5
Make the Lobster and Dressing: Fill a large pot with water and add plenty of salt
6
Bring to a boil and add lobsters
7
Cook for 1 minute
8
Remove from water, drain and chill
9
Once the lobsters are cool, take off the head and remove the coral and liquid
10
Pass the coral through a chinois or fine-mesh sieve
11
Set aside the resulting liquid for use in the dressing
12
Peel the lobster tails and cut each tail into 6 medallions
13
Carefully crack the claws and remove the meat
14
The idea here is to keep the claw meat whole
15
Split the claw meat in half lengthwise
16
Refrigerate the lobster meat until needed
17
In a bowl, whisk together the reserved coral, vinegar, and oil until smooth and blended
18
Season with salt, to taste
19
Set aside
20
Make the Garnish: Cut the ends off the tomatoes
21
Cut the tomatoes in half lengthwise
22
Peel back the skin and flesh to expose the seeds
23
Remove the seeds, taking care to keep the mass of seeds whole
24
The point here is to remove the tomato seeds and their surrounding gel intact
25
Set aside
26
(Reserve the tomato flesh for another use
27
) Cut the cucumber in half lengthwise and remove seeds
28
Sprinkle the cucumber generously with salt and let sit for an hour, in a colander in the sink
29
(The salt will cause the cucumber to release water
30
) Rinse the cucumber and pat dry with paper towels
31
Cut the cucumber into a tiny dice
32
In a bowl, combine the cucumber, peppers, and shallot
33
Set aside
34
Pour the oil for frying into a large saucepan to a depth of 2 inches
35
Heat over medium heat until a deep-fry thermometer inserted in the oil reads 375 degrees F
36
Fry the bread cubes until golden brown
37
Using a slotted spoon, transfer the croutons to a paper towel-lined plate to drain
38
To Serve: Pour the chilled gazpacho into a pitcher
39
In the center of each bowl, place 2 medallions and 1 claw half of lobster, and 1 tomato seed "filet
40
" Arrange the some of cucumber mixture around the edge of the bowl, sprinkle with chives, and top with 4 croutons
41
Drizzle the dressing around the lobster, and drizzle the lobster with some of the extra-virgin olive oil
42
Finally, sprinkle everything lightly with the fleur de sel
43
At the table, set the bowls in front of your guests and pour some of the gazpacho into each