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| 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 pepper |
| 2 avocados |
| 8 artichoke hearts, diced |
| 1 bunch cilantro, chopped |
| 3 T. balsamic vinegar |
| 6 T. olive oil |
| 1 T. lemon, juiced |
| 1 tsp. salt |
| 1/2 tsp. black pepper |
| 1/8 tsp. 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 hr. Serve soup cool, in chilled bowls. |
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