Tomato and Lobster Soup With Cumin And Cucumber Ices

Directions

1. 1
   To make the tomato essence, working in 2 batches, place the tomatoes in a food processor and process until finely chopped.
2. 2
   Press through a medium-fine sieve.
3. 3
   Discard the pulp.
4. 4
   You should have about 4 cups of tomato essence.
5. 5
   To make the cumin ice, combine 1 cup of the tomato essence with the cumin, salt and pepper.
6. 6
   Place in a 9-inch pie plate and freeze, stirring every 30 minutes until firm but not frozen solid, about 2 hours.
7. 7
   To make the cucumber ice, liquefy the cucumbers in a food processor.
8. 8
   Sprinkle with 1/2 teaspoon of salt and let stand for 20 minutes.
9. 9
   Strain through a medium-fine sieve.
10. 10
    Stir in remaining salt, coriander, lemon juice and pepper.
11. 11
    Place in a 9-inch pie plate and freeze, stirring every 30 minutes until firm but not frozen solid, about 2 hours.
12. 12
    To finish the soup, place the remaining tomato essence in a large bowl and stir in peppers, salt, lime juice, cayenne and lobster meat.
13. 13
    Chill.
14. 14
    Taste and add more salt if needed.
15. 15
    Divide among 4 shallow soup bowls.
16. 16
    Scoop the ices into balls with a spoon and place 1 ball of each flavor in the center of each bowl.
17. 17
    Sprinkle with chives and serve immediately.