Stinque Recipe Challenge

A friend of mine had lobster gazpacho at the Oyster Bar in Grand Central on Friday and loved it.  So how hard can it be? We’re about to find out:

Yield: Makes 6 servings


  • 1 1/4  pounds  ripe tomatoes, cut into chunks
  • 1  large red bell pepper, quartered
  • 1  small onion, cut into chunks
  • 2  large shallots, quartered
  • 6  large garlic cloves
  • 3/4  cup  loosely packed cilantro leaves
  • 2  tablespoons  prepared horseradish
  • 2  teaspoons  salt
  • 3/4  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  ground red pepper

  • 2  cups  vegetable juice
  • 1/2  cup  sake
  • 1/4  cup  fresh lemon juice
  • 2  tablespoons  Worcestershire sauce
  • 1 1/4  pounds  ripe tomatoes, chopped
  • 1  large red bell pepper, chopped
  • 1  small cucumber, seeded and chopped
  • 1 3/4  pounds  steamed lobster meat, cut into 1-inch pieces (about 4 [2 1/4-pound] lobsters)
  • 1/2  teaspoon  salt


Pulse first 10 ingredients in food processor until finely chopped. Add vegetable juice and next 3 ingredients; process until well blended. Pour into a bowl, and stir in chopped tomato, bell pepper, and cucumber. Cover and chill 8 hours.

Sprinkle lobster with 1/2 teaspoon salt. Divide gazpacho evenly among 6 serving bowls. Top with lobster.

So now the gazpacho is in the fridge – it will chill only six hours, but that should do. Cut the cilantro by about 2/3 – dishes can be overpowered by it. Damn lobster tail cost $17.98. Serve the whole thing with crusty bread – we’ll see if it’s a hit.


Oh! The Oyster Bar! Land of Lobster Stew!

If you haven’t been you have to go! The Union Oyster Bar in Boston has been a total tourist trap for decades (They shuck their oysters on Fridays, so if you order them on any other day they’ve been sitting naked in the fridge — no kidding) but at least the last time I was in NYC — granted, quite a while ago — it was one of the most delicious meals I ever had.

I am sure the lobster gazpacho is going to be delicious!

I remember an expose on NYC’s CBS affilliate in 2004 about a rat infestation at Grand Central. Hidden nighttime cameras. Hope for your friend’s sake that they cleaned it up!

I like the gazpacho recipe from “Women on the Verge of a Nervous Breakdown” when she dumps a whole bottle of valium into it.

No follow on photos, but the dish turned out fine …

@Mistress Cynica: Heh, yeah. A double header of that and “Matador” was an early date with Ma Nabisco.

That ain’t gazpacho, thats salsa.

It would be better with jumbo lump crabmeat, lobster is a standalone, the more you dress up lobster, the more you might as well use chicken.

Bahamian conch salad, this is the perfect base, for a cold seafood dish like this, no time tonight, I will post recipe.

My cooking challenge was steaming tamales over a Coleman backpack stove at a lake at 10,200 ft yesterday. Mmmmm….

@redmanlaw: If only I could find good tamales here in NYC – you wouldn’t think it would be hard, but still ….

The Best Chesapeake Bay Oysters are grown on our family farm!

Deltaville, VA

@dvilleoysters: The Refs are checking the instant replay to determine whether this counts as spam.

Update: Spam it is, URL deleted.

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