Steps:
- For Gazpacho Sauce: Stir ingredients in medium bowl; season to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. Can be made one day ahead - keep refrigerated. For Seafood: Dividie tomatoes, then avocado among 4 large Martini glasses. Top with crab, dividing equally. Pour about 1/4 C gazpacho sauce over crab in each glass. Divide shrimp, then lobster among glasses. Divide remaining sauce among glassess. Garnish with lime wedges and cilantro sprigs; serve.
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