Lobster Gazpacho

Yield: Makes 6 servings

Ingredients

• 1 1/4  pounds  ripe tomatoes, cut into chunks
• 1  large red bell pepper, quartered
• 1  small onion, cut into chunks
• 2  large shallots, quartered
• 6  large garlic cloves
• 3/4  cup  loosely packed cilantro leaves
• 2  tablespoons  prepared horseradish
• 2  teaspoons  salt
• 3/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground red pepper
• 2  cups  vegetable juice
• 1/2  cup  sake
• 1/4  cup  fresh lemon juice
• 2  tablespoons  Worcestershire sauce
• 1 1/4  pounds  ripe tomatoes, chopped
• 1  large red bell pepper, chopped
• 1  small cucumber, seeded and chopped
• 1 3/4  pounds  steamed lobster meat, cut into 1-inch pieces (about 4 [2 1/4-pound] lobsters)
• 1/2  teaspoon  salt

Preparation

Pulse first 10 ingredients in food processor until finely chopped. Add vegetable juice and next 3 ingredients; process until well blended. Pour into a bowl, and stir in chopped tomato, bell pepper, and cucumber. Cover and chill 8 hours.

Sprinkle lobster with 1/2 teaspoon salt. Divide gazpacho evenly among 6 serving bowls. Top with lobster.