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Pinot Gazpacho and Lobster Shooters
Serve 4-6
Directions:
To make the Gazpacho, place all the ingredients except the Pinot Noir in a blender and puree until smooth. Chill for an hour or overnight.
Just before serving, add the wine and stir well. Taste and adjust seasoning or add more wine as desired.
Pour into shot or preferred glasses and top with some chopped lobster. If desired, drizzle with a little Lemon Myrtle Infused Macadamia or Olive oil. |
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| Ingredients: |
- Southern Rock Lobster steaks, steamed and chilled
- Lemon Myrtle Infused Oil, VOG or Brookfarm Macadamia Oil
Pinot Gazpacho
- 3 tomatoes, diced (try heirloom or other full flavoured seasonal tomatoes)
- 1 Persian or ½ English cucumber, diced
- 2 tablespoons tomato paste
- 1 cup tomato juice
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- ¼ cup roughly chopped parsley
- salt and freshly ground pepper, to taste
- 2 tablespoons extra virgin olive
- ¼ cup Pinot Noir, try Tasfresh or Carlei Estate
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