Steam the lobsters for 2 minutes at 250°F.
Chop the olives en brunoise (in small cubes) and finely chop the chives. Cut the vegetables into small pieces and place in a bowl. Soak the bread in water and add to the vegetables along with the sherry vinegar and 3/4 cup virgin olive oil. Season with salt, cover with water and leave to macerate for 4 hours in the refrigerator.
Blend this mixture then strain twice, pushing the vegetables through the strainer to extract their full flavor.
Bind the gazpacho with the remaining virgin olive oil, adding salt or vinegar as required. Wash all the vegetables for the garnish and chop en brunoisee.
Place the vegetable brunoise at the center of the plate. Around it, arrange three thin slices of lobster and sprinkle with chives and the chopped black olives.
Serve the gazpacho separately.