Lobster Gazpacho

Ingredients

2 1/2 pounds Creole/Beefsteak tomatoes, peeled, roughly chopped
2 red peppers, roughly chopped
2 onions, roughly chopped
2 cucumbers, roughly chopped
4 stalks of celery, roughly chopped
1/4 cup minced shallots
2 tablespoons minced garlic
2 tablespoons fresh grated horseradish
1/4 cup finely chopped fresh cilantro
2 cups V-8 juice
2 tablespoons Worcestershire sauce
Juice of two lemons
Pinch of cayenne
Salt and pepper
2 pounds cooked lobster, meat removed and shells discarded, claws and tails intact
1 cup fresh herb vinaigrette

Instructions

Using a food processor with a metal blade, combine all the vegetables, shallots, garlic, horseradish, and cilantro together. Puree the mixture until slightly smooth. Add the V-8 juice, Worcestershire sauce and lemon juice and puree until smooth. Season with cayenne, salt and pepper. Remove and refrigerate for 6 hours. Slice the lobster tail meat into 1/4-inch slices. In a mixing bowl, toss the lobster meat with the herb vinaigrette. Season with salt and pepper.

Yield: 6 servings