Lobster Gazpacho

6 servings
  • 2 1/2 pounds Creole/Beefsteak tomatoes, peeled, roughly chopped
  • 2 red peppers, roughly chopped
  • 2 onions, roughly chopped
  • 2 cucumbers, roughly chopped
  • 4 stalks of celery, roughly chopped
  • 1/4 cup minced shallots
  • 2 tablespoons minced garlic
  • 2 tablespoons fresh grated horseradish
  • 1/4 cup finely chopped fresh cilantro
  • 2 cups V-8 juice
  • 2 tablespoons Worcestershire sauce
  • Juice of two lemons
  • Pinch of cayenne
  • Salt and pepper
  • 2 pounds cooked lobster, meat removed and shells discarded, claws and tails intact
  • 1 cup fresh herb vinaigrette
  • 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 1/4-inch slices. In a mixing bowl, toss the lobster meat with the herb vinaigrette. Season with salt and pepper.

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    Deconstructed Gazpacho

    Recipe courtesy of Rachael Ray