Strawberry Gazpacho w/ Buttered Lobster

Ingredients (30 servings)

• 1 pound of strawberries

• 1 chopped small shallot

• 2 tsp of Thai chili paste

• 2 fresh Thai chili chopped

• Fresh Thyme

• 2 lobster tailes

• 1 tsp of butter (cold)

• Crackers of choice (Ritz or Haitai)

Lobster Steps

1. De-shell lobster. Cut the lobster into small bite size pieces. Season the lobster with salt and pepper. Do not over season with pepper. It could potentially block the smell of lobster!

2. In a small pan, brown the butter and then cook the lobster. The best way to cook lobster is have pan on high heat and then throw the lobster in so you can hear the SHHHH sound. You know a lobster is done when the lobster’s color changes from translucent to white. Typically on high heat (max) it takes around less than 1 minute to cook.

3. Place lobster to the side in a separate bowl for garnishing.

Strawberry Steps

1. In a medium sized bowl, throw in strawberries, Thai chili, shallots, and Thai chili paste. (Make sure you remove the green bits of the strawberries!)

2. Immersion blend everything. The goal is to make sure it still has small pieces in there but not too large. The mistake that is often made at this step is that you blend the mixture too far. What you want is a consistency that still stands on its own, meaning it is not a watery mixture.

3. Put the mixture in the fridge for 1 - 2 hours to get it nice and cold.

Assembly

1. Put crackers on a plate.

2. Slap the fresh thyme so that its aroma comes out. Slapping is very important. Do not skip.

3. Pour gazpacho on top. If you feel fancy, you can place slice kiwi or strawberries. If you’re lazy like me. Don’t even think about it. Love yourself.

4. Garnish with one handsome looking lobster

5. Eat in one bite!!!