Heirloom Tomato Gazpacho with Lobster

Heirloom Tomato Gazpacho with Lobster
Heirloom Tomato Gazpacho with Lobster is a gluten free, primal, and pescatarian main course. This recipe makes 6 servings with 175 calories, 13g of protein, and 4g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, leeks, sherry vinegar, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 15 minutes. It can be enjoyed any time, but it is especially good for Summer.

Instructions

1
Process first 9 ingredients, in batches, in a blender until smooth. Stir in 1/2 cup chopped cilantro. Chill at least 1 hour or up to 1 day.
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CilantroCilantro
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2
Slice lobster tails into medallions, and split each claw into 2 pieces by cutting across the flat side.
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Lobster TailsLobster Tails
3
Combine crema, lime juice, and lemon juice in a small bowl.
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Lemon JuiceLemon Juice
Lime JuiceLime Juice
Mexican CremaMexican Crema
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4
Divide gazpacho among 6 bowls. Top evenly with lobster, crema mixture, and remaining 1/4 cup cilantro.
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GazpachoGazpacho
LobsterLobster
Mexican CremaMexican Crema
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Equipment

DifficultyNormal
Ready In15 m.
Servings6
Health Score30
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