Lobster Gazpacho
INGREDIENTS: to yield 1 Quart of Soup:
4 slices white bread, medium diced 10 tomatoes, seeded and chopped
2 tsp garlic 1/2 cup olive oil
1/3 - cup sherry vinegar 3 cups tomato juice
salt & pepper to taste 2 cups cooked, diced lobster meat
1 cup finely diced vegetables such as yellow peppers, cucumber, zucchini, etc.

INGREDIENTS: for scallion cream topping:
1 cup sour cream 1/4 cup minced scallions
3/4 tsp garlic 1/2 tsp black pepper
1/2 Tbls lemon juice 1 tsp salt

Blue & Yellow Cornmeal Pound Cake
2 cups corn kernels 1 cup soft butter
1 cups sugar 1/2 cup sour cream
6 eggs 1 1/2 cups all purpose flour
1/4 cup blue cornmeal 1/4 cup yellow corn meal
1/2 tsp salt

Lobster Gazpacho
Soak diced bread in water to cover for 15 minutes. Strain to remove the liquid. Puree bread with tomatoes, garlic, oil, and vinegar. Strain once again. Add tomato juice and season with salt and pepper. Set in the refrigerator to chill.
Mix all ingredients for the scallion cream topping.
Ladle a 4 oz. serving of soup into individual bowls. Add 1 1/2 Tbls of diced lobster meat and 1 Tbls of diced vegetables to each serving. Top with 2 tsp scallion cream. Serve with corn pound cake (recipe following).

Blue & Yellow Cornmeal Pound Cake
Mix 1/2 cup sugar and 1/2 cup of butter.
Add 3 eggs and 1 cup of corn and mix again.
Add 1/4 cup sour cream, 3/4 cup AP flour, and 1/4 cup of blue corn meal. Set aside.
Repeat this same mixing process with the remaining ingredients but this time substituting yellow corn meal for the blue corn meal.
Evenly spread the blue corn meal mixture in a greased and floured cake pan.
Spread the yellow corn meal mixture over the blue.
Bake at 350°F until a toothpick comes out clean when inserted.
Approximately 30 minutes.