Chilled basil water with lobster and cucumber

4 servings

Ingredients

Quantity Ingredient
16 Ripe tomatoes, washed
1 bunch Fresh basil
½ teaspoon Sugar
Salt and pepper
Garnish:
1 Lobster tail cooked and
Finely diced
Half cucumber skinned and
Finely diced
2 teaspoons Chiffonade of fresh basil

Directions

Blend the tomatoes, basil, sugar, salt, and pepper lightly in a food processor. Place in a lint free towel or 3 layers of muslin cloth.

Tie up and leave to drip overnight over a stainless steel bowl. You will get a clear water that is the base for the dish. Pour into a chilled demitasse cup and garnish with two teaspoons of lobster, cucumber and basil in the base of each cup. Serve with crisp melba toast.

Yield: 4 servings

GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1B01 Guest: Donna Hanover (Courtesy of John Sheedy, chef at Ashford Castle)

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