Lobster is a sweet, succulent shellfish and pairs beautifully with the refreshing, cool and spicy flavors of a great Gazpacho. Together, this is one awesome soup!

Lobster Gazpacho

Lobster Gazpacho
Recipe type: Soups and Stews
Serves: 6
  • 2 1/2 pounds Creole/Beefsteak tomatoes; peeled, and roughly chopped
  • 2 red peppers; roughly chopped
  • 2 onions; roughly chopped
  • 2 cucumbers; roughly chopped
  • 4 celery stalks; roughly chopped
  • 1/4 Cup minced shallots
  • 2 Tablespoons minced garlic
  • 2 Tablespoons freshly-grated horseradish
  • 1/4 Cup finely-chopped fresh cilantro
  • 2 Cups V-8 juice
  • 2 Tablespoons Worcestershire sauce
  • juice of two lemons
  • 1 pinch cayenne pepper
  • salt; to taste
  • freshly-ground black pepper; to taste
  • 2 pounds lobster; cooked, meat removed, shells discarded, claws and tails intact
  • 1 Cup fresh herb vinaigrette
  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.
  2. 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.
  3. Slice the lobster tail and claw meat into 1/4-inch slices. In a mixing bowl, toss the lobster meat with the herb vinaigrette. Season with salt and pepper.
This recipe yields 6 servings.

Per serving: 191 Calories (kcal); 2g Total Fat; (7% calories from fat); 31g Protein; 13g Carbohydrate; 144mg Cholesterol; 525mg Sodium

Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serve the gazpacho in bowls garnished with the sliced lobster.

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