In a food processor
, add the onion, celery, half of the cucumber, red pepper
, and jalapeno
and pulse until chunky smooth. Add the tomatoes
again to blend
. Add the Worcestershire, vegetable juice, fruit juices, cilantro
, and garlic, and puree until smooth. Remove from the processor to a bowl and season with salt and pepper. Cover and refrigerate for 2 hours letting all the flavors marry.
In a bowl, toss the cooked lobster meat with the grapeseed oil
seasoning, mustard, reserved celery leaves and the mixed herbs
. Portion the gazpacho
into serving bowls, top with remaining cucumbers
and finish with the lobster meat. Garnish
with the claw meat and serve.