Food Blogs
Lobster Gazpacho Recipe
Servings |
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Ingredients
- 4 oz cucumber 100 g
- 4 leeks
- 4 sticks Celery
- 1 bu. Chervil
- 3 1/4 lb. Tomatoes 1.5 kg
- 12 oz red bell peppers 350 g
- 9 oz cucumber 250 g
- 5 cloves garlic
- 4 Lobsters
- to taste Parsley Salt, and Pepper
- 1 Tbsp. Vinegar
- 2 cups single Cream 500 ml, light
Ingredients
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Instructions
- Peel and slice the cucumber.
- Wash the white part of the leeks and celery and cut them into julienne strips.
- Blanch all these vegetables in boiling salted water (5 minutes for the cucumber, 10 minutes for the leeks and celery).
- Drain, cool under cold water and dry thoroughly.
- Remove the leaves from the chervil.
- Peel, seed, and slice the tomatoes.
- Seed and slice the bell peppers.
- Peel and seed the other cucumber.
- Peel and crush the garlic.
- Cook 4 lobsters for 5 minutes in court-bouillon (a broth made by cooking various vegetables and herbs).
- Shell them, put aside the coral and cut the flesh into slices.
- Arrange the slices on a large dish.
- Liquidize the raw vegetables (tomatoes, peppers, garlic, and cucumber) with parsley, salt, pepper, and vinegar.
- Put the vegetable puree into a saucepan and bring to the boil to make a bouillon.
- Separately, bring the cream to a boil.
- Mix the vegetable bouillon and cream together, adjust the seasoning and boil the mixture for 2-3 minutes.
- Take off the heat, blend in the reserved coral and strain.
- Pour this puree over the lobster slices and leave to cool.
- Refrigerate until well chilled before serving.
- Garnish with the slices of cucumber, the blanched julienne of leeks and celery and the chervil leaves.