- 1 1/2 cups sliced almonds
- 1 3/4 cups water
- 1 1/2 cups bread crumbs (white bread)
- 3 ounces verjus (white)
- 3/4 cup white seedless grapes
- 2 1/2 ounces cucumber juice
- 1 teaspoon sherry vinegar
- Dash almond extract
- 2 tablespoons extra-virgin olive oil
- 4 (1 1/2 pound) lobsters
- 1 teaspoon olive oil
- 1/2 teaspoon grated lemon zest
- Dash cayenne pepper
- Salt and freshly ground black pepper to taste
- 3 tablespoons chopped chives
- 8 (5-inch) skewers (if using bamboo skewers, soak in water for 15 to 30 minutes)
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.