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Gazpacho Garnish

  • Yield: About 2 cups


  • 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


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