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| Lobster Gazpacho Yields 2 1/2 gallons, about 20 portions Ingredients 8 medium vine-ripe tomatoes 1/2 lb. fresh Italian or French bread, crust removed 3 Spanish onions, peeled and cut into strips 8 cloves garlic, peeled and slivered 3 red bell peppers, seeded and cut into strips 3 yellow bell peppers, seeded and cut into strips 6 cucumbers seeded, rinsed and cut into strips 2 cups sherry vinegar 1 cup fresh orange juice 1/4 cup extra virgin olive oil Pinch salt Pinch ground black pepper |
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| 5 lbs. lobster
meat (tails, claws and knuckles), well-picked and cut into
large pieces 1 cup Italian parsley, coarsely chopped Method Have all ingredients chilled. Puree tomatoes well with bread in a heavy blender; strain seeds and skins through a medium china cap strainer. Place all vegetables in a large bowl and pour all the liquids over them. Add lobster meat and season to taste with salt and pepper. Serve well-chilled on a large platter with a favorite tortilla or in large bowls with crispy tortilla strips. Courtesy of John Weston, executive chef of the Harvest on Fort Pond, located at 11 S. Emery St., Montauk. 631-668-5574. www.harvest2000.com |
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