Tomato gazpacho and lobster Recipe

Tomato gazpacho and lobster

All Rights Reserved



2 cucumbers

10 tomatos

mixed herbs

4 lemmons

2 lobsters


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: 

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 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

Register or login to add a comment!