Heirloom Tomato Gazpacho With Lobster

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Coastal Living


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8 large yellow heirloom tomatoes (about 4 pounds), peeled and seeded

1 orange bell pepper, quartered

1 red bell pepper, quartered

1 large or 2 small leeks, sliced

1 teaspoon finely chopped red jalapeño chile

1/2 cup sherry vinegar

1/4 cup white wine

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 cup chopped fresh cilantro, divided

2 (1 1/4-pound) lobsters, steamed and shelled

1/2 cup Mexican crema, crème fraîche, or sour cream

1 tablespoon fresh lime juice

1 tablespoon fresh lemon juice

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