Recipes Yellow Gazpacho with Lobster and Avocado Be the first to rate & review! Watch chef Shea Gallante's video demonstration of how to make this recipe. Cold Soup Recipes By Shea Gallante Shea Gallante Why Because his unstoppable spirit of experimentation—and his kitchen full of cutting-edge equipment—leads him to create wonderful avant-garde dishes, like a creamy chilled mozzarella soup with basil and apricots. Born Poughkeepsie, NY; 1973. Education The Culinary Institute of America, Hyde Park, NY. Experience Coco Pazzo Teatro, Felidia and Bouley, all in New York City. First big risk Opening a pizza parlor when he was only 19. "I’d been working at a pizzeria, and decided I wanted to be the boss." Most exotic item on his menu Wild yellowtail crudo. "Almost all yellowtail is farm-raised, even the fish that comes in from Japan. The wild yellowtail I get has flavor that’s off the charts. You can’t imagine how good it tastes." Most memorable experience Going to Paris to cook dinner at the George V with David Bouley. "I looked outside in the courtyard and there was Bill Clinton. With David, you’re always on the move; I was there for three days and slept six hours total." Favorite cheap meal Pork and swiss chard dumplings from Tasty Dumpling in Manhattan’s Chinatown. Advice to future cooks Don’t get wrapped up in the industry hype. "Don’t just study a trendy cuisine; when it crashes, you’re sunk." Won Best New Chef at: Cru; New York City Food & Wine's Editorial Guidelines Updated on November 30, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 1 hrs Total Time: 1 hrs Yield: 6 Ingredients 1/2 pound watermelon cubes (2 cups) 2 large yellow tomatoes, cored and thinly sliced 1/2 seedless cucumber, peeled and thinly sliced 1/2 yellow bell pepper, cored and thinly sliced 1/4 Spanish onion, thinly sliced 1 garlic clove, smashed 1/2 tablespoon red wine vinegar 1/2 tablespoon Champagne or white wine vinegar 1 tablespoon fresh lemon juice Salt and freshly ground pepper 1/4 cup plus 1 tablespoon extra-virgin olive oil Two 1 1/4-pound cooked lobsters, tail and claw meat coarsely chopped (1 pound) 1 Hass avocado, thinly sliced 1 tablespoon tarragon leaves, for garnish 1 tablespoon mint leaves, for garnish Directions In a blender, puree half of the watermelon cubes. Strain the watermelon juice through a fine sieve set over a large glass or stainless steel bowl. Add the remaining watermelon and the tomatoes, cucumber, bell pepper, onion, garlic, red wine and Champagne vinegars and a 1/2 tablespoon of the lemon juice. Season lightly with salt and pepper and refrigerate for at least 6 hours or overnight. Transfer the mixture to a blender and puree until smooth. With the machine on, slowly pour in 1/4 cup of the olive oil. Strain the soup into a bowl through a fine meshed sieve, pressing hard on the solids to extract as much liquid as possible. Discard the solids. Season the gazpacho with salt and pepper. In a small bowl, toss the lobster with the remaining 1/2 tablespoon of lemon juice and 1 tablespoon of olive oil; season with salt and pepper. Ladle the gazpacho into shallow soup plates. Mound the lobster in the center of each soup and top with a few slices of avocado. Garnish with the tarragon and mint and serve immediately. Rate it Print