Heirloom Tomato Gazpacho With Lobster

• 8 large yellow heirloom tomatoes (about 4 pounds), peeled and seeded
• 1 orange bell pepper, quartered
• 1 red bell pepper, quartered
• 1 large or 2 small leeks, sliced
• 1 teaspoon finely chopped red jalapeno chile
• 1/2 cup sherry vinegar
• 1/4 cup white wine
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup chopped fresh cilantro, divided
• 2 (1 1/4-pound) lobsters, steamed and shelled
• 1/2 cup Mexican crema, creme fraiche, or sour cream
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice

1. Process first 9 ingredients, in batches, in a blender until smooth. Stir in 1/2 cup chopped cilantro. Chill at least 1 hour or up to 1 day.
2. Slice lobster tails into medallions, and split each claw into 2 pieces by cutting across the flat side.
3. Combine crema, lime juice, and lemon juice in a small bowl.
4. Divide gazpacho among 6 bowls. Top evenly with lobster, crema mixture, and remaining 1/4 cup cilantro.

yellow heirloom tomatoes, orange bell pepper, red bell pepper, leeks, red jalapeufo chile, sherry vinegar, white wine, kosher salt, freshly ground black pepper, fresh cilantro, lobsters, crueme fraueeche, lime juice, lemon juice

Taken from www.myrecipes.com/recipe/heirloom-tomato-gazpacho-with-lobster (may not work)