Watermelon Gazpacho with Lobster Salad, Cilantro Pesto and Goldfish Crackers by Angela Bethea at Shuckers

Ingredients

Yield:

Serves 6 to 8 as a first course

• Gazpacho

  • 4 cups chopped ripe tomato
  • ½ a watermelon diced
  • ½ fennel bulb, diced small
  • ½ small cucumber (peeled & seeded)
  • ½ a Jalapeño, stemmed, seeded & chopped
  • ¼ cup mint pesto
  • ¼ cup basil pesto
  • ¼ cup red wine vinegar
  • 1 teaspoon fresh lemon juice or more to taste
  • 2 teaspoons kosher salt, or more to taste
  • 2 tablespoons roasted garlic olive oil, plus more
  • ¼ tsp cumin
  • Dash of Tabasco
  • A drizzle of Paprika Syrup to garnish the plate
  • 2 cups of Goldfish crackers

• Lobster Meat

  • ½ cup wasabi mayonnaise
  • 1 ½ lbs jumbo lump lobster meat

Preparation

Difficulty:

Easy

Time:

20 Minutes

Total Time:

 

1. Gazpacho

   1. Combine all of the ingredients in a blender. Blend on low to combine & then raise the speed to medium for a few pulses (the mixture should be evenly combines, but still a little chunky).
   2. Taste for seasoning and add more salt or lemon, as desired.

2. Lobster Meat

   1. Carefully pick the lobster bits free of shells – do this at least two to three times.
   2. Combine in the Wasabi mayo