White Gazpacho and Lobster Brochette

Prep Time: 20 Minutes

Cook Time: 6 Minutes

Ready In: 26 Minutes

Servings: 8

Ingredients:

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

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

Directions:

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.
4. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

By RecipeOfHealth.com