4 Guinea chicks
1-1/3 cups fresh pineapple in 1/4-inch dice
1-1/3 cups pineapple juice
1 tablespoon and 1 teaspoon extra virgin olive oil
2/3 seedless cucumber, cut into 1/4-inch dice
2/3 small red bell pepper, seeded     and cut into 1/4-inch dice
2/3 small onion, cut into 1/4-inch dice
1-1/3 medium garlic cloves, minced
2/3 small jalapeno pepper, seeded and minced (optional)
2 tablespoons fresh lime juice
1 tablespoon and 1 teaspoon chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Process 1/2 cup of pineapple, along with the juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl and combine with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.
Steam guinea chicks for about seven minutes. Plunge into ice water. When chilled, carefully remove meat from tail and remove centre vein. Cut into 1/2-inch slices.
Divide gazpacho among four plates. Arrange lobster meat on top.
Garnish with half of shell if desired.