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From Golden Door Cooks at Home

Ingredients

• 1 (1½-lb.) live spiny or Maine lobster, or 6–8 oz. (1¼–1½ cups) shelled cooked lobster meat 
• 1 large mango, peeled and diced (2 cups) 
• 2 cups fresh orange juice (from 6 oranges)
• 3 tsp. fresh lime juice (from 2 limes) 
• 2 tbsp. extra-virgin olive oil 
• 1 medium cucumber, peeled, seeded, and finely diced (1¼ cups) 
• 1 small red bell pepper, seeded and finely diced (1 cup) 
• 1 medium red onion, finely diced (1½ cups) 
• 1 small serrano chili, seeded and minced (1 tbsp.) 
• 2 garlic cloves, minced 
• 2 tbsp. chopped fresh cilantro 
• 1½ tsp. sriracha or Vietnamese chili-garlic sauce, or a few dashes of hot pepper sauce (optional) 
• ½ tsp. kosher salt, or to taste 
• 1/8 tsp. freshly ground black pepper, or to taste 
• 20 pea shoots 

1. In a large saucepan, bring 3 quarts of lightly salted water to a boil. Put the lobster into the pot headfirst and lightly simmer, covered, until the lobster turns bright red, 11–13 minutes. (If the lobster is boiled too harshly, it will make the meat tough.) Transfer the cooked lobster to a bowl of ice water to cool. 
2. When cool enough to handle, twist the claws off the body if using Maine lobster. Crack open the claws and slice open the joints that connected the claws to the body and dice the meat. Twist the tail to separate it from the body. Split the tail open lengthwise and remove the meat. 
3. Dice the tail meat; set aside about 1/3 cup for garnish and add the rest of the diced tail meat to any claw meat. Refrigerate until ready to serve. 
4. In a blender, combine the mango, orange juice, lime juice, and olive oil and process until smooth, about 1 minute.  
5. Transfer the puree to a medium bowl and stir in the cucumber, bell pepper, onion, serrano, garlic, cilantro, sriracha, salt, and pepper. Refrigerate the gazpacho for at least 3 hours and up to 6 hours.  
6. When ready to serve, stir the diced lobster meat (except the meat reserved for garnish) into the gazpacho. Divide the gazpacho among 20 chilled shot glasses. Top each shooter with 1 scant tsp. of diced lobster and a pea shoot. Arrange the shooters on a platter and serve.

Chef's Tip: The lobster can be replaced by 12 oz. of shrimp that has been steamed, shelled, and chopped.

Image: Quentin Bacon