Gazpacho:
1 1/2 cups sliced almonds
1 3/4 cups water
1 1/2 cups bread crumbs (white bread)
3 ounces verjus (white)
3/4 cup white seedless grapes
2 1/2 ounces cucumber juice
1 teaspoon sherry vinegar
Dash almond extract
2 tablespoons extra-virgin olive oil
Garnish:
4 (1 1/2 pound) lobsters
1 teaspoon olive oil
1/2 teaspoon grated lemon zest
Dash cayenne pepper
Salt and freshly ground black pepper to taste
3 tablespoons chopped chives
8 (5-inch) skewers (if using bamboo skewers, soak in water for 15 to 30 minutes)
For the gazpacho: Grind the almonds in blender or food processor using a portion of the pre-measured water to help puree the almonds. You will need to repeat this several times until the mixture is milky in appearance, pureeing for approximately 3 minutes.
Combine the remaining ingredients with the pureed almonds. Process this in a blender or food processor in batches until smooth. Strain thoroughly and chill for at least 1 hour.
For the lobster: Blanch the lobsters in a pot of boiling water for 2 to 3 minutes. Remove the lobsters from water and let cool. Preheat a grill pan on medium heat for 10 minutes. Remove the tails from the lobsters and crack the shells to remove the meat. Cut the tail meat into 1/2-inch pieces and put 3 pieces each onto 8 (5-inch) skewers. Coat the lobster with olive oil and season with lemon zest, cayenne, salt, and pepper. Grill the skewers for 2 to 3 minutes until the lobster is firm. Place the skewers in small glasses and pour the soup over the lobster. Sprinkle with chopped chives and serve.
