White Gazpacho and Lobster Brochette

Ingredients

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)

Directions

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.