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

Directions

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.