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Lobster Gazpacho
Summary
| Yield | 6 |
|---|---|
| Recipes | Gazpacho |
Description
Lobster Gazpacho
Ingredients
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2 1/2 pounds Creole/Beefsteak tomatoes, peeled, roughly chopped
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2 red peppers, roughly chopped
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2 onions, roughly chopped
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2 cucumbers, roughly chopped
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4 stalks of celery, roughly chopped
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1/4 cup minced shallots
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2 tablespoons minced garlic
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2 tablespoons fresh grated horseradish
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1/4 cup finely chopped fresh cilantro
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2 cups V-8 juice
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2 tablespoons Worcestershire sauce
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Juice of two lemons
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Pinch of cayenne
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Salt and pepper
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2 pounds cooked lobster, meat removed and shells discarded, claws and tails intact
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1 cup fresh herb vinaigrette
Instructions
Using a food processor with a metal blade, combine all the vegetables, shallots, garlic, horseradish, and cilantro together. Puree the mixture until slightly smooth. 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. Slice the lobster tail meat into 1/4-inch slices. In a mixing bowl, toss the lobster meat with the herb vinaigrette. Season with salt and pepper.
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