Mangospacho with basil infused lobster
Gazpacho:
- 2 large ripe mangoes, peeled, pitted
- 1 small green apple, peeled, chopped
- 1 small celery stalk, chopped
- 3/4 cup fresh orange juice
- 1/2 cup chopped seeded peeled cucumber
- 1 tablespoon fresh lime juice
- 2 teaspoons chopped peeled fresh ginger
- 1 large jalapeño chile, seeded, minced
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground cumin
- 4 fresh cilantro sprigs
For gazpacho:
Purée first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated.
For basil puree: In a blender, puree 2 bunches of picked fresh basil leaves with 4oz of canola oil and a pinch of salt. add 1TBS of rice wine and a teaspoon of sugar. Reserve half of basil puree for garnish.
For lobster: Place 4oz. Maine lobster tails in simmering water for 6-8 mins, remove from pot and shock in ice water. Shell, devein and split lobster tails in half lengthwise. Toss lobster tails in basil puree and chill for at least 1 hour.
Ladle soup into 4 bowls; top each with 1 half lobster tail. Garnish with basil and cilantro.
mango gazpacho with basil infused lobster tail
Your basil infused lobster sounds great. We certainly have the lobster here and I’ll be trying it soon.