Pulse first 10 ingredients in food processor until finely chopped. Add vegetable juice and next 3 ingredients; process until well blended. Pour into a bowl, and stir in chopped tomato, bell pepper, and cucumber. Cover and chill 8 hours.
Sprinkle lobster with 1/2 teaspoon salt. Divide gazpacho evenly among 6 serving bowls. Top with lobster.