Lobster Gazpacho Recipe

Name: Lobster Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup small dice red onion; 4 ribs celery, small dice, leaves reserved; 1 English cucumber, small dice, divided; 1 red pepper, seeded and small dice; 1 jalapeno pepper, seeded and small dice; 5 ripe, large tomatoes, seeded and roughly chopped; 1 tablespoon Worcestershire sauce; 2 cups vegetable juice (recommended: V8); 1 lemon, juiced; 2 limes, juiced; 1/4 cup chopped cilantro leaves; 1 tablespoon minced garlic; Kosher salt and freshly ground black pepper; 1 1/2 pounds lobster, cooked, shells removed, tail and knuckle chopped, claws halved; 2 tablespoons grapeseed oil; 1 teaspoon seafood seasoning; 1 teaspoon English mustard; 2 tablespoons mixed herbs (suggested: sorrel, parsley and basil)

Servings: persons

1 cup small dice red onion
4 ribs celery, small dice, leaves reserved
1 English cucumber, small dice, divided
1 red pepper, seeded and small dice
1 jalapeno pepper, seeded and small dice
5 ripe, large tomatoes, seeded and roughly chopped
1 tablespoon Worcestershire sauce
2 cups vegetable juice (recommended: V8)
1 lemon, juiced
2 limes, juiced
1/4 cup chopped cilantro leaves
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper
1 1/2 pounds lobster, cooked, shells removed, tail and knuckle chopped, claws halved
2 tablespoons grapeseed oil
1 teaspoon seafood seasoning
1 teaspoon English mustard
2 tablespoons mixed herbs (suggested: sorrel, parsley and basil)

1
In a food processor, add the onion, celery, half of the cucumber, red pepper, and jalapeno and pulse until chunky smooth.
2
Add the tomatoes and pulse again to blend.
3
Add the Worcestershire, vegetable juice, fruit juices, cilantro, and garlic, and puree until smooth.
4
Remove from the processor to a bowl and season with salt and pepper.
5
Cover and refrigerate for 2 hours letting all the flavors marry.
6
In a bowl, toss the cooked lobster meat with the grapeseed oil, seafood seasoning, mustard, reserved celery leaves and the mixed herbs.
7
Portion the gazpacho into serving bowls, top with remaining cucumbers and finish with the lobster meat.
8
Garnish with the claw meat and serve.

122

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup small dice red onion, 4 ribs celery, small dice, leaves reserved, 1 English cucumber, small dice, divided, 1 red pepper, seeded and small dice, and more.

Yes, Lobster Gazpacho falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lobster Gazpacho

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