Lobster Gazpacho

• 2 1/2 pounds Creole/Beefsteak tomatoes, peeled, roughly chopped
• 2 red peppers, roughly chopped
• 2 onions, roughly chopped
• 2 cucumbers, roughly chopped
• 4 stalks of celery, roughly chopped
• 1/4 cup minced shallots
• 2 tablespoons minced garlic
• 2 tablespoons fresh grated horseradish
• 1/4 cup finely chopped fresh cilantro
• 2 cups V-8 juice
• 2 tablespoons Worcestershire sauce
• Juice of two lemons
• Pinch of cayenne
• Salt and pepper
• 2 pounds cooked lobster, meat removed and shells discarded, claws and tails intact
• 1 cup fresh herb vinaigrette

1. Using a food processor with a metal blade, combine all the vegetables, shallots, garlic, horseradish, and cilantro together.
2. Puree the mixture until slightly smooth.
3. Add the V-8 juice, Worcestershire sauce and lemon juice and puree until smooth.
4. Season with cayenne, salt and pepper.
5. Remove and refrigerate for 6 hours.
6. Slice the lobster tail meat into 1/4-inch slices.
7. In a mixing bowl, toss the lobster meat with the herb vinaigrette.
8. Season with salt and pepper.

tomatoes, red peppers, onions, cucumbers, stalks of celery, shallots, garlic, horseradish, fresh cilantro, worcestershire sauce, lemons, cayenne, salt, lobster, fresh herb vinaigrette

Taken from www.foodnetwork.com/recipes/emeril-lagasse/lobster-gazpacho-recipe.html (may not work)