Warm Lobster Salad With Gazpacho Consommé

Ingredients

• 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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