Gaspacho green tomatoes, peppers and lobster

GREEN GAZPACHO 04881, PIMPINELLA and lobster INGREDIENTS for 4 PEOPLE a lobster approximately 500 g, 12 sprigs of pimpinella, for garnish.

For the broth: a carrot, an onion, one stalk of celery, 2 cloves of garlic, a small bunch garnish (Bay leaf, thyme and parsley tied together), 1/2 fennel, 2, 5 dl of dry white wine, 1 tablespoon white wine vinegar, salt, white pepper.

For the soup: 500 g of green tomatoes, 50 g onion, 150 g green celery, green pepper 150 g, 150 g cucumber 30 g pimpinella, 250 g of bread carr ', a dl of extra virgin olive oil 5 tablespoons white wine vinegar, salt and white pepper to reel.

Clean the carrots, onion and celery, and chop coarsely.

Put them in a pan, pour 2 litres of water, add whole garlic cloves poached, the bouquet garni, fennel, a spoonful of coarse salt and a half teaspoon of white pepper.

Bring to the boil, put the cover and let simmer on low heat for 20 minutes.

Add the wine and vinegar and bring to a boil.

Wash the lobster, tuffatelo in boiling broth, put the lid on and cook for 10 minutes.

Remove from heat and let cool in lobster broth.

Remove the claws, separate the tail from the head, and setting sgusciatela to pieces.

Split the claws and cut the pulp without breaking it.

Wash the tomatoes and clean the onions, celery, peppers and cucumbers.

Cut them into pieces, put them in a bowl and add the pimpinella, carr ' bread without crust and fragmented, oil and vinegar.

Add salt, pepper and mix well.

Cover with plastic wrap and keep in the refrigerator for 4 hours.

Blend everything together and filtered through a sieve pressing the flesh of the vegetables with the back of a spoon.

Spread the cold soup into glasses, add the pieces of lobster and garnished with sprigs of pimpinella.