To allow our staff to spend holidays with friends and family,

Tarbell's takes off seven days a year:

 

New Year's Day

Memorial Day

Independence Day

Labor Day

Thanksgiving

Christmas

 

And Super Bowl Sunday for our Annual Staff Appreciation Party!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Great American Gazpacho with Maine Lobster

and Organic Yellow Tomato

 

Mark first prepared this dish on NBC'S "Today" show.  It's been a favorite ever since. 

 

6 1 ¼ pound live Maine lobsters

1 pound Mediterranean blue mussels

½ cup dry white wine

1 chopped shallot

1 lemon, juiced

6 medium organic new potatoes

 

Broth

4 organic yellow Brandy wine tomatoes, chopped

1 ear organic sweet corn, kernels cut off

1 English (seedless) cucumber, finely chopped

½ lemon, juiced

2 cloves organic elephant garlic, roasted (see "Tips & Techniques")

2 tablespoon buttermilk

3 tablespoon extra virgin olive oil --"Tuscan" or a peppery version

2 tablespoon kosher or sea salt

2 tablespoon green tea

2 tablespoon organic carrot juice

2 tablespoon mussel broth

 

Garnish

1 bunch organic chives

 

  • Steam lobsters for seven minutes total. Let cool.

  • Clip the lobster shells and remove the meat. Set aside.

  • Heat a large sauce pan over medium high heat. Add butter until it bubbles, then add chopped shallots.  Add the mussels. Stir 3 minutes, then cover for five. Stir again. Remove from heat and throw away all mussels that have not cracked open. Set aside to cool.

  • Steam the potatoes whole. Set aside to cool. When cool, cut into quarters or eighths.

  • Chop all the broth ingredients and place into a food processor. Puree until smooth. Set in a refrigerator to cool.

  • Select 16 especially pretty sprigs of chive; cut the rest into tiny ringlets.

  • To serve, arrange three to four potato quarters in the bottom of the bowl.  Pour  the broth (gazpacho) over the potatoes.

  • Place the lobster tail meat in the center, the claws facing up around the rim.  Add three to four mussels around the center tail meat.

  • Sprinkle with ringlets of chive, then lay two sprigs of chive over the top.

 

 

©Tarbell’s 1996

Reservations     About Us     About Mark     Home     Gift Cards     Menus & Wine     FAQs   Recipes     Accolades  

 Join Our Team

a member of THE TARBELL'S COLLECTION

© 2002 Tarbell's