White Gazpacho and Lobster Brochette

  • Level: Intermediate
  • Total: 1 hr 26 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 6 min
  • Yield: 8 servings
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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


  1. 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.
  2. 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.
  3. 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)

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