Grilled Fish Gazpacho

In the first version of this dish, I used grilled Caribbean or Pacific “painted” spiny lobster meat in the centers of the big, flat oval dishes on which I presented the soup. Later, in the south of France, I used Mediterranean slipper lobster, then in Sydney and Singapore we used bay lobster or “Balmain bugs.” But whatever the lobster, there were always three American caviars for garnish: golden whitefish from the Great Lakes, paddlefish from Louisiana, and steelhead from the Northwest.