Lobster Gazpacho - Yields 1 Quart of Soup

INGREDIENTS:
4 slices white bread, medium diced
2 tsp garlic
1/3 - cup sherry vinegar
10 tomatoes, seeded and chopped
1/2 cup olive oil
3 cups tomato juice
2 cups cooked, diced lobster meat
1 cup finely diced vegetables such as yellow peppers, cucumber, zucchini, etc.
Salt & pepper to taste

Scallion cream topping:

INGREDIENTS:
1 cup sour cream
3/4 tsp garlic
1/2 Tbls lemon juice
1/4 cup minced scallions
1/2 tsp black pepper
1 tsp salt

METHOD:

• Soak diced bread in water to cover for 15 minutes. Strain to remove the liquid. Puree bread with tomatoes, garlic, oil, and vinegar. Strain once again. Add tomato juice and season with salt and pepper. Set in the refrigerator to chill.
• Mix all ingredients for the scallion cream topping.
• Ladle a 4 oz. serving of soup into individual bowls. Add 1 1/2 Tbls of diced lobster meat and 1 Tbls of diced vegetables to each serving. Top with 2 tsp scallion cream. Serve with corn pound cake (recipe following).

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Blue & Yellow Cornmeal Pound Cake

INGREDIENTS:
2 cups corn kernels
1 cups sugar
6 eggs
1/4 cup blue cornmeal
1/2 tsp salt
1 cup soft butter
1/2 cup sour cream
1 1/2 cups all purpose flour
1/4 cup yellow corn meal

METHOD:

• Mix 1/2 cup sugar and 1/2 cup of butter.
• Add 3 eggs and 1 cup of corn and mix again.
• Add 1/4 cup sour cream, 3/4 cup AP flour, and 1/4 cup of blue corn meal. Set aside.
• Repeat this same mixing process with the remaining ingredients but this time substituting yellow corn meal for the blue corn meal.
• Evenly spread the blue corn meal mixture in a greased and floured cake pan.
• Spread the yellow corn meal mixture over the blue.
• Bake at 350°F until a toothpick comes out clean when inserted.
• Approximately 30 minutes.

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