Tomato and Lobster Soup With Cumin And Cucumber Ices

• 8 large, ripe tomatoes, cored and quartered
• 1 cup tomato essence
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 2 medium cucumbers, peeled and coarsely chopped
• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1 teaspoon fresh lemon juice
• Freshly ground pepper to taste
• 3 cups tomato essence
• 2 red bell peppers, stemmed, cored and cut into small dice
• 2 yellow bell peppers, stemmed, cored and cut into small dice
• 1 teaspoon salt, plus more to taste
• 1 tablespoon fresh lime juice
• 18 teaspoon cayenne
• 2 lobsters, steamed, shelled and cut into 1/2-inch pieces
• 2 teaspoons chopped fresh chives

1. To make the tomato essence, working in 2 batches, place the tomatoes in a food processor and process until finely chopped.
2. Press through a medium-fine sieve.
3. Discard the pulp.
4. You should have about 4 cups of tomato essence.
5. To make the cumin ice, combine 1 cup of the tomato essence with the cumin, salt and pepper.
6. Place in a 9-inch pie plate and freeze, stirring every 30 minutes until firm but not frozen solid, about 2 hours.
7. To make the cucumber ice, liquefy the cucumbers in a food processor.
8. Sprinkle with 1/2 teaspoon of salt and let stand for 20 minutes.
9. Strain through a medium-fine sieve.
10. Stir in remaining salt, coriander, lemon juice and pepper.
11. Place in a 9-inch pie plate and freeze, stirring every 30 minutes until firm but not frozen solid, about 2 hours.
12. To finish the soup, place the remaining tomato essence in a large bowl and stir in peppers, salt, lime juice, cayenne and lobster meat.
13. Chill.
14. Taste and add more salt if needed.
15. Divide among 4 shallow soup bowls.
16. Scoop the ices into balls with a spoon and place 1 ball of each flavor in the center of each bowl.
17. Sprinkle with chives and serve immediately.

tomatoes, tomato, ground cumin, salt, freshly ground pepper, cucumbers, salt, ground coriander, lemon juice, freshly ground pepper, tomato, red bell peppers, yellow bell peppers, salt, lime juice, cayenne, lobsters, fresh chives

Taken from cooking.nytimes.com/recipes/4071 (may not work)