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
Ingredients
- 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
Preparation
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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