Best 5 Lobster Gazpacho Recipes

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Lobster gazpacho is a refreshing and flavorful cold soup that is perfect for a summer meal. It is made with fresh lobster meat, tomatoes, cucumbers, onions, and garlic, and is seasoned with olive oil, vinegar, and herbs. Lobster gazpacho is a relatively easy soup to make, and it can be prepared in advance, making it a great option for busy weeknights. It is also a healthy and low-calorie dish, making it a great choice for those who are watching their weight. If you are looking for a delicious and easy-to-make cold soup, lobster gazpacho is the perfect recipe for you.

Here are our top 5 tried and tested recipes!

LOBSTER GAZPACHO



Lobster Gazpacho image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 18

1 cup small dice red onion
4 ribs celery, small dice, leaves reserved
1 English cucumber, small dice, divided
1 red pepper, seeded and small dice
1 jalapeno pepper, seeded and small dice
5 ripe, large tomatoes, seeded and roughly chopped
1 tablespoon Worcestershire sauce
2 cups vegetable juice (recommended: V8)
1 lemon, juiced
2 limes, juiced
1/4 cup chopped cilantro leaves
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper
1 1/2 pounds lobster, cooked, shells removed, tail and knuckle chopped, claws halved
2 tablespoons grapeseed oil
1 teaspoon seafood seasoning
1 teaspoon English mustard
2 tablespoons mixed herbs (suggested: sorrel, parsley and basil)

Steps:

  • In a food processor, add the onion, celery, half of the cucumber, red pepper, and jalapeno and pulse until chunky smooth. Add the tomatoes and pulse again to blend. Add the Worcestershire, vegetable juice, fruit juices, cilantro, and garlic, and puree until smooth. Remove from the processor to a bowl and season with salt and pepper. Cover and refrigerate for 2 hours letting all the flavors marry.
  • In a bowl, toss the cooked lobster meat with the grapeseed oil, seafood seasoning, mustard, reserved celery leaves and the mixed herbs. Portion the gazpacho into serving bowls, top with remaining cucumbers and finish with the lobster meat. Garnish with the claw meat and serve.

WHITE GAZPACHO AND LOBSTER BROCHETTE



White Gazpacho and Lobster Brochette image

Provided by Food Network

Categories     main-dish

Time 1h26m

Yield 8 servings

Number Of Ingredients 15

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

Steps:

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

SO-EASY GAZPACHO



So-Easy Gazpacho image

My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. -Lorna Sirtoli, Cortland, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 10

2 cups tomato juice
4 medium tomatoes, peeled and finely chopped
1/2 cup chopped seeded peeled cucumber
1/3 cup finely chopped onion
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.

Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GAZPACHO WITH LOBSTER AND SHRIMP



Gazpacho With Lobster And Shrimp image

Provided by Matt Lee And Ted Lee

Categories     dinner, quick, soups and stews, appetizer, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 large garlic clove
Kosher salt and ground black pepper
1 medium red onion, diced
2 medium red bell peppers, diced
4 to 5 Kirby cucumbers with seeds, diced
3 pounds tomatoes, diced
1 jalapeño pepper, seeded and minced
1 quart bottled tomato juice
Juice of one lemon
2 chilled cooked lobster tails
8 chilled cooked shrimp
Chopped chives

Steps:

  • Smash garlic clove with the flat of a heavy knife, cover with salt, and let sit 5 minutes. Work into a paste by alternately chopping it and mashing it with flat of knife. In a large bowl, combine garlic, onion, bell peppers, cucumbers, tomatoes, jalapeño, tomato juice and lemon juice, and stir. Season to taste. Allow gazpacho to sit for 2 hours before serving.
  • To serve, slice lobster tails into 1/4-inch medallions. Slice shrimp in half lengthwise. Ladle soup into bowls, garnish with shellfish and sprinkle with chives.

TRADITIONAL GAZPACHO



Traditional Gazpacho image

The quintessential ingredients are all here: tomatoes, leftover bread, garlic, and a hint of sherry vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

2 cups cubed crustless day-old bread
2 garlic cloves
Coarse salt and freshly ground pepper
2 pounds ripe tomatoes, preferably beefsteak, seeded
1 four-inch piece English cucumber, peeled and seeded
1 one-inch-thick slice green bell pepper
2 teaspoons red-wine vinegar
1 teaspoon sherry vinegar
1/2 cup extra-virgin olive oil, plus more for drizzling
1 cup cold water, plus more for soaking
1/2 cup extra-virgin olive oil
1 cup torn rustic bread
Coarse salt and freshly ground pepper

Steps:

  • Make the gazpacho: Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.
  • Transfer garlic to a blender. Squeeze excess liquid from bread, and transfer bread to blender. Add 2 teaspoons salt, the tomatoes, cucumber, bell pepper, and vinegars. Puree until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Blend in cold water. Season with salt and pepper. Refrigerate gazpacho until chilled, at least 3 hours (or up to 1 day).
  • Make the croutons: Heat oil in a medium skillet over medium heat until hot but not smoking. Add bread, and fry, tossing constantly, until pale gold and crisp, 6 to 8 minutes. Using a slotted spoon, transfer bread to a paper-towel-lined plate. Season with salt and pepper.
  • Divide chilled gazpacho among 6 bowls. Drizzle with oil, and top with croutons just before serving.

Tips:

  • Choose the freshest ingredients: High-quality, ripe produce and seafood are essential for making a delicious lobster gazpacho. Look for bright, colorful vegetables and firm, succulent lobster.
  • Use a variety of textures: The combination of smooth, creamy soup and crisp, refreshing vegetables makes lobster gazpacho so appealing. Be sure to include a variety of textures in your gazpacho, such as diced cucumber, chopped tomatoes, and croutons.
  • Don't overcook the lobster: Lobster is a delicate seafood that can easily be overcooked. Cook it just until it is opaque and tender, about 3-4 minutes.
  • Chill the gazpacho thoroughly: Lobster gazpacho is best served cold, so be sure to chill it thoroughly before serving. You can chill it in the refrigerator for at least 4 hours, or overnight.
  • Garnish with fresh herbs: Fresh herbs like basil, cilantro, or chives add a pop of color and flavor to lobster gazpacho. Garnish your soup with your favorite herbs just before serving.

Conclusion:

Lobster gazpacho is a delicious and refreshing soup that is perfect for a summer meal. It is easy to make and can be customized to your own taste. With its combination of fresh, flavorful ingredients and vibrant colors, lobster gazpacho is sure to impress your guests.

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