Episode: Dream Ball
Save Recipe Print
Total:
1 hr 26 min
Prep:
20 min
Inactive:
1 hr
Cook:
6 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Gazpacho:
Garnish:

Directions

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.

Cook's Note

8 (5-inch) skewers (if using bamboo skewers, soak in water for 15 to 30 minutes)

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Gazpacho

Recipe courtesy of Alton Brown

Lobster Rolls

Recipe courtesy of Jamie Deen

Lobster Tail

Recipe courtesy of Edith's

Lobster Bisque

Recipe courtesy of Bobby Flay

Lobster Rolls

Recipe courtesy of Food Network Kitchen

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

White Chili

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword