Lobster Gazpacho (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 1/2 pounds creole/ beefsteak tomatoes, peeled, roughly chopped |
2 red peppers, roughly chopped |
2 onions, roughly chopped |
2 cucumbers, roughly chopped |
4 stalks of celery, roughly chopped |
1/4 cup minced shallots |
2 tablespoons minced garlic |
2 tablespoons fresh grated horseradish |
1/4 cup finely chopped fresh cilantro |
2 cups v-8 juice |
2 tablespoons worcestershire sauce |
juice of two lemons |
pinch of cayenne |
salt and pepper |
2 pounds cooked lobster, meat removed and shells discarded, claws and tails intact |
1 cup fresh herb vinaigrette |
Directions:
1. Using a food processor with a metal blade, combine all the vegetables, shallots, garlic, horseradish, and cilantro together. Puree the mixture until slightly smooth. Add the V-8 juice, Worcestershire sauce and lemon juice and puree until smooth. Season with cayenne, salt and pepper. Remove and refrigerate for 6 hours. Slice the lobster tail meat into 1/4-inch slices. In a mixing bowl, toss the lobster meat with the herb vinaigrette. Season with salt and pepper.
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