Watch Shea Gallante make Yellow Gazpacho with Lobster and Avocado. Watch Shea Gallante make Yellow Gazpacho with Lobster and Avocado.
[MUSIC] Today we're gonna start off with a yellow tomato gazpacho. So we're gonna start with yellow tomatoes, we're just gonna cut them in half, take the cores out of them. You want to do is just kind of slice them up. You're going to just put them in a kind of container, plastic Tupperware. You don't really want to use metal cuz a lot of the acid might have a reaction with the metal. You want something kind of a little bit taller in shape, because it's going to allow everything marinate together rather than it to be spread out. Next we're going to go with yellow pepper I'll take the seeds out. And again, just wanna slice this up, put it inside. We have some red watermelon, already pre-diced. Slice some onion. [BLANK_AUDIO] One thing you want to do before you put the cucumber in you definitely want to peel it. You don't want the skin cuz it's gonna oxidized, gonna give it a funky kind of brownish green color cuz of all the acid. Seeds are okay though, seeds have all the water all the moisture, there's a lot of flavor in the seeds. Quick rough chop. [BLANK_AUDIO] A few garlic cloves. You just want to smash them. You don't want to slice them up cuz you don't want them to release too much of the flavor cuz it could be a little bit overbearing, some regular old tabasco sauce. [BLANK_AUDIO] Some champagne vinegar. [BLANK_AUDIO] Some red wine vinegar. [SOUND] Some lemon juice. We're gonna pick some basil. Gonna put the leaves from about a half a bunch of basil in here and next we have some watermelon juice. So we're gonna add that in. And all we're going to do is allow that to marinate. The flavor from gazpacho basically comes from just all the flavors steeping and marinating, and when it's pureed on a hot summer day, there's nothing better than ice cold gazpacho. We have one here that we had marinating overnight. And a finished gazpacho, essentially, we're just going to puree it in a blender. You kind of want two parts solid to one part liquid. So when you see it gets to this point, it's very fun. What we're going to do is we're going to start emulsifying some olive oil in there. We want to do that just until see it thicken up a little bit, and it's going to give it a nice sheen [BLANK_AUDIO] So at this point we just want to take, and I want to run it through a fine sieve. I just feel like it adds a little more refinement to it. And check for the seasoning, make sure it's seasoned at this point. You don't want to season too much ahead of time because when you puree it it's gonna change the dynamic of everything. You don't want to over season it in the beginning, you can always make up for it a little bit in the end. What we wanna do is just keep it chilled for now. We're gonna get back to it in a moment. Now let's get the rest of the soup ready, the garnish. Boil the one and a quarter pound lobster. So very simply, we're just gonna, little bit of lemon juice, some fresh pepper. [SOUND] A little bit of salt, again, some more extra virgin olive oil. I'm just gonna allow that to kinda marinate for a minute. The other garnish is avocado. So what I like to do is just kinda cut it, and you find the pit and then just kinda work your way all the way around and find where you started out the cut. And you kinda just take it and twist it, and that's it. The easiest way to finish it up is just to kinda peel back the skin. Taking out as little avocado as possible. And then you just peel the sides off. So, I think we're about ready to plate it up. We have our chilled gazpacho. So we're just gonna spoon some of the gazpacho into the bowl. So we have the marinated lobster. Gonna just drop it in there. Have the cloth, which you can take that and fold it on top. Okay, we have avocado. Basically all we wanna do is just make some nice thin ribbons that we can kinda drape over the lobster. Give it a nice visual appeal. A little more extra-virgin olive oil. A little bit of fresh pepper. And, we are gonna garnish it with, some mint and tarragon. Just want to pick a few small leaves, I'm gonna put them around, and then tarragon. You want to find, kind of, just the smallest leaves. Just for today, I have some, nice, visually appealing little micro greens. This one being kind of a Micro beets, or they call bull's blood. And these are some little radish green sprouts. You can get these online, definitely the average supermarket's not gonna have these available. So, that's it. So, what do we have? Yellow tomato Gazpacho with marinated Maine lobster, avocado, and mint and tarragon. [MUSIC]