How To make Lobster Gazapacho
12 oz Lobster meat
1 Cucumber
1 Yellow bell pepper, diced
1 Red bell pepper, diced
1/2 Red onion, diced
3 Tomatoes, diced
1 Jalapeno chile peper
2 Avocados
8 Artichoke hearts, diced
1 bn Cilantro, chopped
3 tb Balsamic vinegar
6 tb Olive oil
1 Lemon, juiced
1 ts Salt
1/2 ts Black pepper
1/8 ts Sugar
Cook, chill, and mince lobster meat. Peel, seed, and dice cucumber. Seed and finely mince jalapeno. Peel, pit, and dice avocados. In large bowl, gently mix all ingredients together. Let soup sit for 4 hrs. Serve soup cool, in chilled bowls. From: Southern California Beach Recipe Posted on GEnie's Food & Wine RT Mar 14, 1993 by JUNGLE.BOY MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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Gazpacho Recipe
Gazpacho is a refreshing tomato soup that is served ice cold during the hot summer months. It comes from southern Spain in the region of Andalucia and is enjoyed everywhere, including right here in North America. In my recipe, I'm taking some of the old-school Spanish technique by incorporating some day old bread in the base of my soup. I'm also going to use a little Mexican trick of lightly charring my tomatoes and bell pepper to get a nice roasted flavour as well.
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My favorite lobster & zucchini dish! Fine dining bisque hollandaise with zucchini rouleaux
Hey guys! Today we’re going to make a beautiful lobster dish! It only contains three components, but it’s so good! I’m going to show you how to prepare a lobster and then we’ll use the head to make a beautiful bisque hollandaise. We’re serving it with a zucchini and lobster rouleaux and a chili oil. All great recipes, so enjoy guys!
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2 Michelin-starred chef Phil Howard cooks lobster and smoked eel dishes
2 Michelin-starred chef Phil Howard creates two stunning dishes with his head chef Gary Foulkes, who has become a key member to the team. The first dish is a warm salad of Lincolnshire smoked eel, Jersey Royals, burnt leek mayonnaise with Sicilian cucumber gazpacho.
This is followed by a flame grilled lobster with lemon verbena, green tomato and lovage. Both dishes reflect Gary's style but are still very much part of the ethos of the food at The Square.
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