Lobster Gazpacho


This is a dish I designed and cooked for a group of food writers who were guests of the Campbell Soup Company at Stars in 1984. I had to come up with a soup, “something new,” and I chose this over another favorite, a ragout of lobster with Belgian endive, sweet red chilies, and a cilantro hollandaise. The secret here is wonderful ripe tomatoes. You could serve this with fresh cooked prawns or crayfish tails.


  • -pound lobster, cooked (method 2)
  • 6 large ripe tomatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 English cucumber
  • salt and freshly ground pepper
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon sesame oil
  • 8 tablespoons olive oil
  • 4 tablespoons each gold, red, and black caviar for garnish
  • 12 stems chives


Shell the lobster and slice the meat.

Peel, seed, and puree the tomatoes through a food mill. Refrigerate the liquid.

Seed the bell peppers and cut into ⅛-inch dice. Peel and seed the cucumber and cut it into ⅛-inch dice. Combine the peppers and cucumber.

Mix salt and pepper to taste and 1 tablespoon of the lemon juice. Whisk in the sesame oil. Toss with the bell pepper mixture and refrigerate covered.

Mix together salt and pepper to taste, the remaining lemon juice, and 3 tablespoons of the olive oil. Pour over the lobster and toss together.

Mix the tomato puree with salt and pepper to taste and the remaining olive oil.

Pour the puree onto chilled large plates. Spoon the cucumber-pepper salad in the center. Put the lobster on the puree and garnish with the caviars and chives. Serve immediately.