How To make 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 peper
2 Avocados
8 Artichoke hearts, diced
1 bn Cilantro, chopped
3 tb Balsamic vinegar
6 tb Olive oil
1 Lemon, juiced
1 ts Salt
1/2 ts Black pepper
1/8 ts 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 hrs. Serve soup cool, in chilled bowls. From: Southern California Beach Recipe Posted on GEnie's Food & Wine RT Mar 14, 1993 by JUNGLE.BOY MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
How To make Lobster Gazapacho's Videos
The Best of New England Seafood: Clam Chowder & Lobster Rolls
Christie Morrison makes host Julia Collin Davison Woodman's-Style Clam Chowder. Tasting expert Jack Bishop explains how to eat oysters at home and Adam Ried reviews Inexpensive Blenders. Toni Tipton-Martin talks about how to humanely cook lobster, and Ashley Moore cooks host Bridget Lancaster Hot Buttered Lobster Rolls.
Get our Lobster Rolls recipe:
Get Woodman's-Style Clam Chowder recipe:
Buy our winning stockpot:
Buy our winning tongs:
Buy our winning baking sheet:
Buy our winning kitchen shears:
Buy our winning chefs knife in the ATK Shop:
Buy our winning chefs knife:
Buy our winning large saucepan:
Buy our winning measuring cup:
Buy our winning whisk:
Buy our winning non-stick skillet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
| LOBSTER | How to cook lobster
???????? It's the first day of 2021, what better way to start than with a delicious lobster served with a warm gazpacho sauce, a cauliflower puree, crunchy chorizo and fresh veggies!
????????È il primo giorno del 2021, quale modo migliore per iniziare se non con una deliziosa aragosta servita con una salsa calda di gazpacho, una purea di cavolfiore, chorizo croccante e verdure fresche!
INGREDIENTS
A Lobster
WARM GAZPACHO SAUCE
400g picadilly tomatoes
100g red bell pepper
100g red onion
7 leaves basil
1 clove of garlic
salt
pepper
CAULIFLOWER PUREE
400g cauliflower
650/700ml milk
25g butter
300 cream
1 bay leaf
salt
PARSLEY OIL
a bunch of parsley
olive oil 250 ml
CRUNCHY CHORIZO
70g chorizo
FRESH VEGGIES
Fennel
Radish
Red Onion
__________________________________________________________________________
Welcome in my kitchen! I started this channel to share with you a kind of journey through my passions & life, hope you like it!
__________________________________________________________________________
Follow me:
FACEBOOK:
IG:
TWITTER:
iSi Recipe: Gazpacho Andaluz
Gazpacho is particularly suitable on hot summer days as a fresh lunch or light dinner.
Try it out with our iSi Gourmet Whip for a special moment of wow!
More info:
Spanish ¨Green Goddess¨ Gazpacho Verde Recipe
EPISODE #299 - Spanish ¨Green Goddess¨ Gazpacho Verde Recipe
FULL RECIPE HERE:
Support Spain on a Fork! Check out my Patreon page at - I have set up some great rewards for my patrons.
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MANCHEGO CHEESE I USED:
MICROPHONE I USE:
CAMERA I USE:
MY PAELLA PAN:
SPANISH ROUND RICE:
MY SWISS DIAMOND 9.5¨ NONSTICK FRY PAN:
MY SWISS DIAMOND 2.2 QT SAUCE PAN:
MY SWISS DIAMOND 10 PIECE KNIFE SET
JOHN BOOS WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MY MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
--------------------------------------------------------------------------------------------------------
MUSIC PROVIDED BY:
YouTube Audio Library
Michelin star PRAWN SOUP at home | Shrimp Bisque Recipe
Today I will teach you how you can make delicious fine-dining prawn bisque recipe at home. Combination with garnish from leek, garlic aioli, and fresh prawns with lime is just amazing. Have fun guys
???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
???? Watch my exclusive recipes, plating training and get your dishes analyzed by me at
???? Get beautiful plates for plating at ❗ Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
???? My favorite meat thermometer:
???? Sous vide machine I am using:
???? Best sharpening steel I ever had:
???? My favorite knives I use:
???? Best wet stones for beginners:
Music from #Uppbeat (free for Creators!):
License code: GESXKMINGMLSDB0W
#prawnsoup #homecooking #finedining
Fine dining green gazpacho with langoustine & caviar #shorts
⇨ Thanks for subscribing!