Tomato gazpacho and lobster Recipe
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salt and pepper
How to make Tomato gazpacho and lobster
- Flutter water-melon, cucumbers and tomatoes
- Blend the three juices and add mixed herbs, salt and pepper
- Cook lobsters in the court bouillon for 3 minutes.
- Serve lobsters with gazpacho adding the lemon cream prepared mixing oil of olive, lemmon juice and ginger
See more recipe details: http://www.roma-gourmet.com/
Suitable wine: Meursault Premier Cru Santenots 2004, Jacques Prieur