INGREDIENTS:
(6 servings)
½ cup roasted red and yellow peppers
¼ cup fresh ginger, chopped
2 Tablespoons sweet soy sauce
5 cups Coco Loco Maine Lobster Broth – recipe follows
1 medium zucchini, ¼” dice
1 cucumber, peeled, seeded and ¼” dice
1 medium green pepper, ¼” dice
1 medium
Bermuda onion, ¼” dice
1 cup plum tomato concassé, ¼” dice
¼ cup fresh Italian flat leaf parsley, chopped
2 tablespoons fresh cilantro
½ cup fresh lime juice
1 fresh ripe mango, peeled, pitted, ¼” dice
1 pound reserved
Maine lobster meat from lobster stock, ¼” dice
Coco Loco Lobster Broth
½ cup fresh ginger, peeled and chopped
¼ cup tomato paste
1 medium red bell pepper, stemmed, seeded and chopped
5 stalks lemon grass tops and bottoms, chopped
4 small fresh jalapeno peppers, stemmed and halved with seeds
4 scallions white and green parts, chopped
6 cups Maine lobster stock – recipe follows
2 cups unsweetened coconut milk
1 cup pineapple juice
1 Tablespoon chili paste
To taste sea salt
DIRECTIONS:
Combine first 3 ingredients in blender and mix on high until smooth. Press this mixture through a fine sieve or cheese cloth. Add remaining ingredients reserving some Maine lobster meat for garnish. Chill until very cold, about 2 hours.
Serve in well chilled bowls, stirring Gazpacho so the vegetables, mango and Maine lobster is equally distributed.
Coco Loco Lobster Broth
Place first 6 ingredients in a food processor and pulse until coarsely chopped. Put into stock pot and add remaining ingredients. Bring to a boil over medium-high heat, then reduce heat and simmer for one hour. Remove from heat and strain through fine sieve. Return to low heat and reduce total volume by one quarter. Strain again and adjust seasoning to taste.
Maine Lobster Stock
As with all bowl food, the ingredient that sets great soups apart from good soup is the stock used. I prefer to prepare my own Maine lobster stock by placing olive oil in a heavy-bottomed pot and adding rough-cut celery, carrot, scallion or leek whites, turnip, Spanish onion and garlic. Sweat the vegetables for 10-12 minutes on medium-high heat. Add uncooked Maine lobster shells** and increase heat to high, frequently stirring until shells are bright red. Cover the crushed red
Maine lobster shells with cold water. For every quart of cold water, add 1 cup of white wine. For 1 gallon of stock, 5 pounds of shells will be needed. Prepare a spice bundle consisting of fresh thyme, basil, and cracked black peppercorns. Do not salt at this time – it is best to add sea salt at the end of preparation. Bring stock to a boil, and then simmer for 1 hour, skimming any foam that appears on top. Strain the stock through a fine mesh strainer, using back of spoon to extract as much of the liquid as possible. Using proper rapid cooling techniques, chill over night.
** You can also use chick Maine lobsters instead of lobster shells, reserving all the meat. When using whole
Maine lobsters, remove from pot prior to the liquid coming to a boil. Remove all Maine lobster meat and return shells to stock.
NUTRITIONAL:
Per serving:
(does not include chili paste)
calories 374.0
carbohydrate 30.2 g
cholesterol 54 mg
total fat 21.6 g
protein 20.4 g
sodium 615 mg
dietary fiber 5.4 g
calcium 102 mg
Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
