Warm Lobster Salad With Gazpacho Consommé

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2 pounds tomatoes, chopped

2 medium red bell peppers, chopped

1 medium cucumber, peeled and chopped

1 medium red onion, chopped

1 large garlic clove, chopped

1/4 cup basil leaves

1/4 cup sherry vinegar

2 dashes of Tabasco

1 tablespoon kosher salt

Two 1 1/2-pound live lobsters

4 thick asparagus spears

1/4 pound thin green beans

2 tablespoons late-harvest Riesling or other sweet white dessert wine

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

Salt and freshly ground pepper

4 scallions, thinly sliced

3 celery ribs, peeled and very thinly sliced, plus 1/4 cup celery leaves

2 cups mixed baby greens, preferably micro greens

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