Chilled Gazpacho with Lobster and Lime Créme Fraîche

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by Chefs Clark Frasier and Mark Gaier Few dishes are as refreshing on a hot summer day as gazpacho. In Maine, this classic Spanish "liquid salad" is embellished with lobster.

Yield: Makes 6 servings

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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

Directions

  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.

Tips/Techniques

This segment appears in show #2820. Recipes reprinted from The Arrows Cookbook: Cooking and Gardening from Maine's Most Beautiful Farmhouse Restaurant, Scribner 2003 © 2003 Clark Frasier and Mark Gaier
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