Scuba Diving club,
Southern California
Chilled Gazpacho
with Lobster and Lime Créme Fraîche
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Few
dishes are as refreshing on a hot summer day as gazpacho. In Maine, this
classic Spanish "liquid salad" is embellished with lobster. |
INGREDIENTS:
2
yellow bell peppers, seeded and ribs removed
1
red bell pepper, seeded and ribs removed
8
large tomatoes, peeled and seeded
1
red onion, peeled and cut into quarters
1
teaspoon finely chopped serrano chile
1/2
cup cilantro leaves
1/2
cup red wine vinegar
1/4
cup red wine
1
tablespoon kosher salt
12
whole black peppercorns
3
lobsters, 1 1/4 pounds each, steamed and shelled
1/2
cup créme fraîche or sour cream
2
tablespoons freshly squeezed lime juice
6
scallions, halved lengthwise, then cut into 2-inch matchsticks
Makes 6 servings
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1. Cut 1 yellow pepper into small squares and set aside for garnish. Quarter
the remaining yellow pepper and red pepper.
2. Working in batches, purée the peppers, tomatoes, onion, chile, cilantro,
vinegar, wine, salt, and pepper in the jar of a blender until smooth. Transfer
the purée to a bowl. Cover and refrigerate until cold and ready to serve, up to
1 day in advance.
3. Cut the lobster tails crosswise into 1/4-inch medallions. Split each claw
into 2 pieces by cutting across the flat side.
4. In a small bowl mix together the créme fraîche and lime juice.
5. Divide the gazpacho among 6 deep soup plates or shallow bowls. Top with
the lobster, yellow pepper squares, créme fraîche, and scallions.
Recipes reprinted from The Arrows Cookbook: Cooking and Gardening from Maine's Most Beautiful Farmhouse Restaurant, Scribner 2003
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Posted October 13, 2003