Lobster Gazpacho | Midwest Living

Lobster Gazpacho

Lobster Gazpacho

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  • Makes: 6 servings
  • Prep 45 mins
  • Cook 7 mins to 8 mins
  • Chill 4 hrs to 8 hrs

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We added chopped lobster to this favorite chilled vegetable soup. Serve it as an appetizer at summer parties.


  • 2 6 - ounces fresh or frozen lobster tails
  • 4 medium ripe tomatoes, peeled, if desired, and chopped (about 1-1/4 pounds)
  • 1/2 of a medium cucumber, seeded and chopped
  • 1/2 of a medium green, red, or yellow sweet pepper, seeded and chopped
  • 3/4 cup vegetable juice cocktail
  • 2 tablespoons sliced green onions
  • 2 tablespoons red wine vinegar
  • 1 tablespoon snipped fresh cilantro or flat-leaf parsley
  • 2 teaspoons snipped fresh basil
  • 1 tablespoon olive oil
  • 1 small clove garlic, minced
  • 1/4 teaspoon ground cumin
  • Basil sprigs (optional)


  1. Thaw lobster tails, if frozen. In a large saucepan, cook lobster tails, uncovered, in enough salted boiling water to cover for 7 to 8 minutes or until shells turn bright red and meat is just tender; drain. To stop the cooking process, hold under cold running tap water. When cool enough to handle, remove and discard shells. Coarsely chop meat (you should have about 1-1/2 cups). Cover; chill in the refrigerator until ready to use.
  2. For the gazpacho: In a large mixing bowl, combine the tomatoes, cucumber, sweet pepper, vegetable juice, green onions, vinegar, cilantro, basil, olive oil, garlic, and cumin. Gently fold the lobster into the tomato mixture. Cover and chill for 4 to 8 hours to allow flavors to blend.
  3. To serve, ladle into chilled serving bowls. If you like, garnish with basil sprigs. Makes 6 appetizer servings.

Nutrition Facts

(Lobster Gazpacho)

Servings Per Recipe 6, sodium (mg) 259, iron (mg) 1, calcium (mg) 40, fiber (g) 2, cal. (kcal) 102, carb. (g) 7, vit. C (mg) 35, pro. (g) 12, vit. A (IU) 1020, chol. (mg) 54, Fat, total (g) 3

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