Chilled Gazpacho with Lobster and Lime Créme Fraîche

Ingredients

• 2 yellow bell peppers seeded and ribs removed
• 1 red bell pepper seeded and ribs removed
• 8 large tomatoes peeled and seeded
• 1 red onion peeled and cut into quarters
• 1 teaspoon finely chopped serrano chile
• 1/2 cup cilantro leaves
• 1/2 cup red wine vinegar
• 1/4 cup red wine
• 1 tablespoon kosher salt
• 12 whole black peppercorns
• 3 lobsters 1 1/4 pounds each, steamed and shelled
• 1/2 cup créme fraîche or sour cream
• 2 tablespoons freshly squeezed lime juice
• 6 scallions halved lengthwise, then cut into 2-inch matchsticks

Instructions

1. 1
   Cut 1 yellow pepper into small squares and set aside for garnish. Quarter the remaining yellow pepper and red pepper.
2. 2
   Working in batches, purée the peppers, tomatoes, onion, chile, cilantro, vinegar, wine, salt, and pepper in the jar of a blender until smooth. Transfer the purée to a bowl. Cover and refrigerate until cold and ready to serve, up to 1 day in advance.
3. 3
   Cut the lobster tails crosswise into 1/4-inch medallions. Split each claw into 2 pieces by cutting across the flat side.
4. 4
   In a small bowl mix together the créme fraîche and lime juice.
5. 5
   Divide the gazpacho among 6 deep soup plates or shallow bowls. Top with the lobster, yellow pepper squares, créme fraîche, and scallions.