Puree tomatoes, bell peppers, cucumber, red onion, garlic, basil, vinegar, Tabasco, and salt in a food processor.

Line a colander with cheesecloth and coffee filters.

Place the colander over a bowl.

Pour the puree into the colander and refrigerate for at least 4 hours or overnight to create the consommé.

Boil lobsters until bright red (about 8 minutes).

Cool the lobsters.

Remove lobster meat from claws and tails.

Clean the lobster meat, removing any veins.

Preheat oven to 350°F.

Boil asparagus and green beans until tender (about 3 minutes).

Drain and cool the vegetables.

Slice asparagus and beans diagonally.

Whisk Riesling, lemon juice, and olive oil with salt and pepper to make a dressing.

Brush lobster meat with Riesling dressing and bake for about 3 minutes.

Arrange asparagus, beans, scallions, and celery in bowls.

Pour gazpacho consommé around the vegetables.

Toss baby greens and celery leaves with remaining Riesling dressing.

Place warmed lobster on the vegetables, top with greens, and serve.