Mark first prepared this dish on NBC'S "Today" show.  It's been a favorite ever since. 

6 1 ¼ pound live Maine lobsters

1 pound Mediterranean blue mussels

½ cup dry white wine

1 chopped shallot

1 lemon, juiced

6 medium organic new potatoes

Broth

4 organic yellow Brandy wine tomatoes, chopped

1 ear organic sweet corn, kernels cut off

1 English (seedless) cucumber, finely chopped

½ lemon, juiced

2 cloves organic elephant garlic, roasted (see "Tips & Techniques")

2 tablespoon buttermilk

3 tablespoon extra virgin olive oil --"Tuscan" or a peppery version

2 tablespoon kosher or sea salt

2 tablespoon green tea

2 tablespoon organic carrot juice

2 tablespoon mussel broth

Garnish

1 bunch organic chives

• Steam lobsters for seven minutes total. Let cool.

• Clip the lobster shells and remove the meat. Set aside.

• Heat a large sauce pan over medium high heat. Add butter until it bubbles, then add chopped shallots.  Add the mussels. Stir 3 minutes, then cover for five. Stir again. Remove from heat and throw away all mussels that have not cracked open. Set aside to cool.

• Steam the potatoes whole. Set aside to cool. When cool, cut into quarters or eighths.

• Chop all the broth ingredients and place into a food processor. Puree until smooth. Set in a refrigerator to cool.

• Select 16 especially pretty sprigs of chive; cut the rest into tiny ringlets.

• To serve, arrange three to four potato quarters in the bottom of the bowl.  Pour  the broth (gazpacho) over the potatoes.

• Place the lobster tail meat in the center, the claws facing up around the rim.  Add three to four mussels around the center tail meat.

• Sprinkle with ringlets of chive, then lay two sprigs of chive over the top.

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