Gazpacho Garnish

• 1/4 cup brunoise carrots
• 1/4 cup brunoise parsnips
• 1/4 cup brunoise red onion
• 1/4 cup brunoise red peppers
• 1/4 cup brunoise yellow peppers
• 1/4 cup brunoise celery
• 1/2 cup julienne Italian Roma tomatoes
• 1/2 cup herb salad (chervil sprigs, small basil leaves, tarragon leaves, parsley, and snipped chives)
• 3 tablespoons herb vinaigrette
• Salt and pepper

1. In a mixing bowl, toss all the ingredients together.
2. Season with salt and pepper.
3. In a parfait glass, spoon 2 tablespoons of the GAZPACHO on the bottom of the glass.
4. Alternate layering the GAZPACHO and lobster meat.
5. (Reserve the claws for the top of the glass.}
6. Sprinkle the vegetable salad on top of the final layer.
7. Serve with an artichoke napkin fold.

brunoise carrots, brunoise parsnips, brunoise red onion, brunoise red peppers, brunoise yellow peppers, brunoise celery, julienne italian roma tomatoes, herb salad, herb vinaigrette, salt

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