Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
2 hr 25 min
Prep:
25 min
Inactive:
2 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Mussels Gazpacho

Recipe courtesy of Robert Irvine

Shrimp and Melon Gazpacho

Recipe courtesy of Robert Irvine

Gazpacho Soup in Cucumber "Shooter"

Recipe courtesy of Robert Irvine

Maine Lobster Roll with Whole Lobsters

Recipe courtesy of Robert Irvine

Lobster Taco

Recipe courtesy of Robert Irvine

Boiled Maine Lobster

Recipe courtesy of Robert Irvine

Shrimp and Lobster Bangers and Mash

Recipe courtesy of Robert Irvine

Roasted Corn Chowder with Lobster

Recipe courtesy of Robert Irvine

Lobster Brie Phyllo Packets

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories