Ingredients:
SHELLFISH
- 3 pounds (1.4kg) shell-on jumbo shrimp, preferably sweet white, or about 2 pounds (910g; 4 to 5 medium) uncooked lobster tails
PICKLED CUCUMBER SALAD
- 2 tablespoons granulated sugar
- Kosher or coarse sea salt
- 2 Persian cucumbers, peeled and finely diced, chilled
- Small spoonful (about 1 tablespoon) extra-virgin olive oil
- Grated zest of 2 limes
- Finely ground white pepper
- White Gazpacho, well-chilled (recipe follows)
TO SERVE
- 2 to 3 leafy sprigs dill
- Extra-virgin olive oil
Instructions:
Blanch the shellfish: Fill a large bowl about halfway with ice water.
Fill a large pot with enough water to submerge the shrimp or lobster tails. Bring to a boil, add the shellfish, and cook until the flesh is firm, 11/2 to 2 minutes for the shrimp and 4 to 5 minutes for the lobster tails. Strain and transfer to the ice water bath.
Peel and devein the shrimp and rinse under cold water. For the lobster tails, pull off the fins at the end of the tail and cut cleanly down the underside of the shell, then pull the shell open like a book. Remove the meat and the vein running down the top of the tail, if still intact. Slice each tail into large bite-size chunks. Cover and refrigerate the shellfish meat for at least 4 hours or overnight.
Make the pickled cucumber-shellfish salad: In a small bowl, mix together the sugar and 1 tablespoon salt. Add the cucumber, toss well, and set aside for 10 minutes. Strain the cucumbers and rinse well under cold running water.
In a medium bowl, combine the pickled cucumbers, chilled shellfish meat, olive oil, lime zest, and a pinch or two of white pepper. Use your fingers to gently toss the shellfish and cucumbers together. Cover and refrigerate the salad for at least 30 minutes or up to 4 hours.
Serve: Drain off any excess liquid from the seafood salad.
Mound the salad in the center of six large, shallow serving bowls. Stir the White Gazpacho well (it separates when refrigerated) and pour about 1/2 cup (120ml) around the seafood. Scatter 3 to 4 dill fronds over the gazpacho, followed by a drizzle of finishing olive oil.
WHITE GAZPACHO
MAKES ABOUT 3 CUPS (720ML)
- 8 ounces (225g) whole raw almonds (12/3 cups), blanched (technique follows), or 2 cups blanched slivered almonds
- 3 medium very fresh garlic cloves
- Kosher or coarse sea salt
- 1 tablespoon white balsamic vinegar or 1 tablespoon white wine vinegar mixed with 1/2 teaspoon honey
- 11/2 tablespoons extra-virgin olive oil
DAY 1
Soak the almonds: In a 11/2-quart (1.4L) or larger container, combine the blanched almonds and 5 cups (1.2L) of cold water. Cover and refrigerate overnight or up to 24 hours. (Do not strain the soaked nuts.)
DAY 2
Blanch the garlic: Slice off the root end from the garlic cloves and peel them with your fingers without smashing the cloves. Put the cloves in a small saucepan, cover with cold water, bring the water to a boil over high heat, and immediately strain. Rinse the garlic cloves under cold running water and repeat the blanching process two more times.
Finish the gazpacho: Strain the soaked nuts and reserve the soaking water.
In a blender, combine the almonds, garlic, 1 teaspoon salt, and 2 cups (480ml) of the reserved almond soaking water. Blend on high speed until the almonds are finely ground and the mixture starts to thicken, 1 to 11/2 minutes; keep blending for the full time. Add the white balsamic vinegar and 1 cup (240ml) of the almond soaking water and blend for another 1 to 11/2 minutes; the mixture should be almost silky smooth. Reduce the speed to low, slowly pour in the olive oil, and blend until combined.
Strain the gazpacho through a nut milk bag into a large bowl and squeeze and massage the bag firmly to get out every last drop of the liquid. Or line a fine-mesh strainer with two pieces of cheesecloth; they should be large enough so the overhanging fabric can be gathered together at the top. In batches, pour the nut milk into the cheesecloth and use the back of a spoon to push down on the solids to release the excess liquid. Gather up the edges of the cheesecloth to enclose the nut solids and very firmly squeeze out all the milk. (Discard the solids.)
Refrigerate the gazpacho for at least 4 hours or up to 3 days.
Credit Line: Excerpted from Phil’s Favorites: Recipes from Friends and Family to Make at Home. Copyright © 2025, Phil Rosenthal and Jenn Garbee. Photography Copyright © 2025 by Andrea D’Agosto and Richard Rosenthal. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
Photo Credit: Andrea D’Agosto
