Gazpacho with lobster

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Lobster

Ingredients

For the gazpacho: 1 kg. of ripe tomatoes, 1 onion, 1 green pepper, 1 red pepper. Oil, vinegar, salt, bread of one day old, cumin and pepper to taste.

Preparation
For the lobster: Cook the lobster in boiling salted water for approximately 20 minutes per kg. of lobster. Refresh with ice cubes. Once cold, extract the meat. Cover the lobster shells with the fish stock and a bit of tomato. Cook and reduce until almost dry. Make a vinaigrette with the juice.

Presentation

Place a layer of lettuce leaves in a metal ring mould in the centre of the plate. Arrange the lobster, cut in slices, on top of the lettuce. Pour the gazpacho, remove the ring mould and season to taste with the vinaigrette.