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Lobster Gazpacho Yields 2 1/2 gallons, about 20 portions Ingredients 8 medium vine-ripe tomatoes 1/2 lb. fresh Italian or French bread, crust removed 3 Spanish onions, peeled and cut into strips 8 cloves garlic, peeled and slivered 3 red bell peppers, seeded and cut into strips 3 yellow bell peppers, seeded and cut into strips 6 cucumbers seeded, rinsed and cut into strips 2 cups sherry vinegar 1 cup fresh orange juice 1/4 cup extra virgin olive oil Pinch salt Pinch ground black pepper

Photography by Elizabeth Glasgow

5 lbs. lobster meat (tails, claws and knuckles), well-picked and cut into large pieces 1 cup Italian parsley, coarsely chopped Method Have all ingredients chilled. Puree tomatoes well with bread in a heavy blender; strain seeds and skins through a medium china cap strainer. Place all vegetables in a large bowl and pour all the liquids over them. Add lobster meat and season to taste with salt and pepper. Serve well-chilled on a large platter with a favorite tortilla or in large bowls with crispy tortilla strips. Courtesy of John Weston, executive chef of the Harvest on Fort Pond, located at 11 S. Emery St., Montauk. 631-668-5574. www.harvest2000.com

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Christopher Trammell's Key Lime Pie Martini Method Rim a chilled martini glass with crushed graham crackers. In a shaker half-filled with ice, pour 3/4 ounce Malibu rum, 3/4 ounce Absolut Vanilla vodka, 1-1/2 ounces Rose's lime juice, 1/2 ounce Cointreau and 3/4 ounce Licor 43. Shake well and strain into the glass. Separately combine heavy cream and a splash of Licor 43, shake quickly and gently top the drink, pouring over the back of a teaspoon. Indecently delicious! Courtesy of Christopher Trammell, bartender of James On Main, in Southampton.