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