Tomato gazpacho and lobster Recipe

Tomato gazpacho and lobster

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Ingredients

water-melon

2 cucumbers

10 tomatos

mixed herbs

4 lemmons

2 lobsters

ginger

salt and pepper 

 

 

How to make Tomato gazpacho and lobster


  1. Flutter water-melon, cucumbers and tomatoes
  2. Blend the three juices and add mixed herbs, salt and pepper 
  3. Cook lobsters in the court bouillon for 3 minutes. 
  4. 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

  • RomaGourmet
    RomaGourmet says

    this is a recipe offered by great Italian chef Gualtiero Marchesi for my free website www.roma-gourmet.com which offers dishes and recipes photos of top Rome’s Chefs to dream about Italian cuisine and best food and recipes

  • RomaGourmet
    RomaGourmet says

    Suggested Wine Premier Cru is rich, long and with great structure; butter, honey and yellow peach palate

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