Warm Lobster Salad with Gazpacho Consomme

• 2 pounds tomatoes, chopped
• 2 medium red bell peppers, chopped
• 1 medium cucumber, peeled and chopped
• 1 medium red onion, chopped
• 1 large garlic clove, chopped
• 1/4 cup basil leaves
• 1/4 cup sherry vinegar
• 2 dashes of Tabasco
• 1 tablespoon kosher salt
• Two 1 1/2-pound live lobsters
• 4 thick asparagus spears
• 1/4 pound thin green beans
• 2 tablespoons late-harvest Riesling or other sweet white dessert wine
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground pepper
• 4 scallions, thinly sliced
• 3 celery ribs, peeled and very thinly sliced, plus 1/4 cup celery leaves
• 2 cups mixed baby greens, preferably micro greens

1. In a food processor, puree the tomatoes, bell peppers, cucumber, red onion, garlic, basil, vinegar, Tabasco and salt.
2. Line a colander with a double layer of dampened cheesecloth and then with a layer of dampened coffee filters.
3. Set the colander over a deep bowl.
4. Pour the puree into the colander and refrigerate for at least 4 hours or overnight.
5. You should have about 3 cups of clear liquid in the bowl.
6. Discard the puree.
7. In a large pot of boiling salted water, cook the lobsters just until they turn bright red, 8 minutes.
8. Using tongs, transfer the lobsters to a bowl and let cool.
9. Twist off the lobster claws and remove the meat in 1 piece.
10. Twist off the tails; using scissors, cut down the soft underside and remove the tail meat in 1 piece.
11. Split the tail meat lengthwise; remove and discard the dark intestinal veins.
12. Put all of the lobster meat on a rimmed baking sheet.
13. Preheat the oven to 350.
14. In a medium saucepan of boiling salted water, cook the asparagus and beans until barely tender, about 3 minutes.
15. Drain and let cool.
16. Thinly slice the asparagus and beans on a diagonal.
17. In a small bowl, whisk the Riesling with the lemon juice and olive oil and season with salt and pepper.
18. Brush the lobster meat with 2 tablespoons of the Riesling dressing and bake for about 3 minutes, or until just heated through.
19. Arrange the asparagus, beans, scallions and sliced celery in the center of 4 shallow bowls, mounding them slightly.
20. Carefully pour about 3/4 cup of the consomme around the vegetables in each bowl.
21. In a small bowl, toss the baby greens and celery leaves with the remaining Riesling dressing.
22. Set the warmed lobster on the vegetables, top with the dressed greens and serve.

tomatoes, red bell peppers, cucumber, red onion, garlic, basil, sherry vinegar, kosher salt, live lobsters, green beans, lateharvest riesling, lemon juice, extravirgin olive oil, salt, scallions, celery, mixed baby greens

Taken from www.foodandwine.com/recipes/warm-lobster-salad-with-gazpacho-consomme (may not work)