In a food processor
, add the onion
, celery, half of the cucumber, red pepper
, and jalapeno
until chunky smooth. Add the tomatoes and pulse 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, seafood
seasoning, mustard, reserved celery leaves and the mixed herbs. Portion the gazpacho
into serving bowls, top with remaining cucumbers
and finish with the lobster
with the claw meat and serve.