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1
In a food processor, puree the tomatoes, bell peppers, cucumber, red onion, garlic, basil, vinegar, Tabasco and salt.
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2
Line a colander with a double layer of dampened cheesecloth and then with a layer of dampened coffee filters.
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3
Set the colander over a deep bowl.
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4
Pour the puree into the colander and refrigerate for at least 4 hours or overnight.
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5
You should have about 3 cups of clear liquid in the bowl.
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6
Discard the puree.
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7
In a large pot of boiling salted water, cook the lobsters just until they turn bright red, 8 minutes.
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8
Using tongs, transfer the lobsters to a bowl and let cool.
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9
Twist off the lobster claws and remove the meat in 1 piece.
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10
Twist off the tails; using scissors, cut down the soft underside and remove the tail meat in 1 piece.
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11
Split the tail meat lengthwise; remove and discard the dark intestinal veins.
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12
Put all of the lobster meat on a rimmed baking sheet.
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13
Preheat the oven to 350.
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14
In a medium saucepan of boiling salted water, cook the asparagus and beans until barely tender, about 3 minutes.
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15
Drain and let cool.
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16
Thinly slice the asparagus and beans on a diagonal.
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17
In a small bowl, whisk the Riesling with the lemon juice and olive oil and season with salt and pepper.
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18
Brush the lobster meat with 2 tablespoons of the Riesling dressing and bake for about 3 minutes, or until just heated through.
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19
Arrange the asparagus, beans, scallions and sliced celery in the center of 4 shallow bowls, mounding them slightly.
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20
Carefully pour about 3/4 cup of the consomme around the vegetables in each bowl.
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21
In a small bowl, toss the baby greens and celery leaves with the remaining Riesling dressing.
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22
Set the warmed lobster on the vegetables, top with the dressed greens and serve.
