Italian recipes - appetizer
Tomato and Watermelon Gazpacho with lobster and lemon cream
Gualtiero Marchesi Italian recipe - restaurant Hostaria dell’Orso - Roma
It is necessary to stake everything on a single throw to gain the soup…
J. e W. Grimm, Fiabe
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Flutter separately water-melon, cucumbers and tomatoes. Pass them to the metallic filter called chinoise. Blend the three juices and add mixed herbs, salt and pepper. Cook the lobster in the court bouillon for 3 minutes and immediately after cool it in water and ice. Serve putting the lobster on a soup dish with gazpacho and adding the lemon cream prepared emulsifing in the mixer olive oil, lemmon juice and ginger. Ingredients for 4 people ½ water-melon; 2 peeled cucumbers; 10 copper tomatos without seeds; mixed herbs (mint, basil, thyme, lemon grass); 4 lemmons; 2 lobsters of about 600 gr; ginger; salt and pepper Wine Meursault Premier Cru Santenots 2004, Jacques Prieur Rich, long and with great structure. Butter, honey and yellow peach palate
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