Recipe: Mangospacho with basil infused lobster


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

mango gazpacho with basil infused lobster tail

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