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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 548.73 Kcal (2297 kJ) | ||
| Calories from fat | 78.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.73g | 13% | |
|---|---|---|---|
| Cholesterol | 248.55mg | 83% | |
| Sodium | 1089.72mg | 45% | |
| Potassium | 880.02mg | 19% | |
| Total Carbs | 81.68g | 27% | |
| Sugars | 24.65g | 99% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 34.06g | 68% | |
| Vitamin C | 381mg | 635% | |
| Iron | 0.8mg | 4% | |
| Calcium | 229.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 41.41 Kcal (173 kJ) | ||
| Calories from fat | 5.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 13% | |
|---|---|---|---|
| Cholesterol | 18.76mg | 83% | |
| Sodium | 82.23mg | 45% | |
| Potassium | 66.41mg | 19% | |
| Total Carbs | 6.16g | 27% | |
| Sugars | 1.86g | 99% | |
| Dietary Fiber | 0.23g | 12% | |
| Protein | 2.57g | 68% | |
| Vitamin C | 28.7mg | 635% | |
| Iron | 0.1mg | 4% | |
| Calcium | 17.3mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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