White Gazpacho and Lobster Brochette Recipe

Name: White Gazpacho and Lobster Brochette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.
2
You will need to repeat this several times until the mixture is milky in appearance, pureeing for approximately 3 minutes.
3
Combine the remaining ingredients with the pureed almonds.
4
Process this in a blender or food processor in batches until smooth.
5
Strain thoroughly and chill for at least 1 hour.
6
For the lobster: Blanch the lobsters in a pot of boiling water for 2 to 3 minutes.
7
Remove the lobsters from water and let cool.
8
Preheat a grill pan on medium heat for 10 minutes.
9
Remove the tails from the lobsters and crack the shells to remove the meat.
10
Cut the tail meat into 1/2-inch pieces and put 3 pieces each onto 8 (5-inch) skewers.
11
Coat the lobster with olive oil and season with lemon zest, cayenne, salt, and pepper.
12
Grill the skewers for 2 to 3 minutes until the lobster is firm.
13
Place the skewers in small glasses and pour the soup over the lobster.
14
Sprinkle with chopped chives and serve.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 1/2 cups sliced almonds, 1 3/4 cups water, 1 1/2 cups bread crumbs (white bread), 3 ounces verjus (white), and more.

Yes, White Gazpacho and Lobster Brochette 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.

That's it — enjoy your meal!

White Gazpacho and Lobster Brochette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions