Lobster Gazpacho

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Lobster Gazpacho

Lobster Gazpacho
Servings 6


  • 2 1/2 pounds Creole/Beefsteak tomatoes peeled, roughly chopped
  • 2 red peppers roughly chopped
  • 2 onions roughly chopped
  • 2 cucumbers roughly chopped
  • 4 stalks of celery roughly chopped
  • 1/4 cup minced shallots
  • 2 tablespoons minced garlic
  • 2 tablespoons fresh grated horseradish
  • 1/4 cup finely chopped fresh cilantro
  • 2 cups V-8 juice
  • 2 tablespo


  • 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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