Gazpacho Garnish

Ingredients

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

Instructions

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.

Yield: about 2 cups