Tomato gazpacho and lobster Recipe
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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
- 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
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RomaGourmet says
Suggested Wine Premier Cru is rich, long and with great structure; butter, honey and yellow peach palate
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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