White Gazpacho and Lobster Brochette

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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