Heirloom Tomato Gazpacho with Lobster |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
8 large yellow heirloom tomatoes (about 4 pounds), peeled and seeded |
1 orange bell pepper, quartered |
1 red bell pepper, quartered |
1 large or 2 small leeks, sliced |
1 teaspoon finely chopped red jalapeño chile |
1/2 cup sherry vinegar |
1/4 cup white wine |
1 tablespoon kosher salt |
1/2 teaspoon freshly ground black pepper |
3/4 cup chopped fresh cilantro, divided |
2 (1 1/4-pound) lobsters, steamed and shelled |
1/2 cup mexican crema, crème fraîche, or sour cream |
1 tablespoon fresh lime juice |
1 tablespoon fresh lemon juice |
Directions:
1. Process first 9 ingredients, in batches, in a blender until smooth. Stir in 1/2 cup chopped cilantro. Chill at least 1 hour or up to 1 day.
2. Slice lobster tails into medallions, and split each claw into 2 pieces by cutting across the flat side.
3. Combine crema, lime juice, and lemon juice in a small bowl.
4. Divide gazpacho among 6 bowls. Top evenly with lobster, crema mixture, and remaining 1/4 cup cilantro.
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