Water-melon and tomato gazpacho with lobster and lemon cream

Antonio Panzironi  and  Nunzio Spagnolo Italian recipe
restaurant Hostaria dell’Orso Gualtiero Marchesi

It is necessary to stake everything on a single throw to gain the soup…
J. e W. Grimm, Fiabe

Directions
Flutter separately water-melon, cucumbers and tomatoes. Pass them to the metallic filter called chinoise. (a capo) Blend the three juices and add mixed herbs, salt and pepper. (a capo) Cook the lobster in the court bouillon for 3 minutes and immediately after cool it in water and ice.  (a capo) Serve putting the lobster on a soup dish with gazpacho and adding the lemon cream prepared emulsifing in the mixer olive oil, lemmon juice and ginger.  

Ingredients for 4 people
½ water-melon; 2 peeled cucumbers; 10 copper tomatos without seeds; mixed herbs (mint, basil, thyme, lemon grass); 4 lemmons; 2 lobsters of about 600 gr; ginger; salt and pepper

Wine
[coupling proposed by Roma gourmet]

Meursault Premier Cru Santenots 2004, Jacques Prieur

Rich, long and with great structure. Butter, honey and yellow peach palate.