A few months ago Kylene gave me a lobster tail she caught down in Key West, FL. She takes an annual trip down south with her husband and they graciously let me enjoy a taste of their bounty. I had been saving it to use in a dish where the flavor could come through and not be lost. Lobster, especially lobster caught by a friend, is too special to be drenched in a cream sauce or diced into a cheesy mess of an entrée. I found a recipe for avocado soup haphazardly while browsing for recipes and thought this would fit perfectly. The sweetness of the lobster tail cut through the richness of the soup. After tasting I decided these two complimented each other very well. I tasted more of the chicken broth rather than the avocado strangely. However, this soup is quite rich, so I would not recommend eating it alone as a meal. It would fit nicely with a spicy arugula and fruit salad.
Avocado Soup
Using a knife, cut the avocado lengthwise around the entire fruit. Separate the avocado halves by twisting slightly and then pull apart.
Sink the knife into the pit, twist, and then pop the pit out.
Take your thumb and loosen the avocado fruit from the skin by rotating the avocado half around to separate.
Preparing the soup:
Squeeze the lemon juice into a bowl.
Preparing the soup:
Squeeze the lemon juice into a bowl.
Cut the avocados into small cubes and place in the bowl with the lemon juice.
Mash the avocado well and then place into a pot. Add the chicken broth and salt and pepper to taste.
Bring the soup to a boil, then reduce and simmer for 5 min. Add the cream and cook until desired thickness is reached. (If you desire a smooth soup, use an emulsion blender before serving.) Ladle the soup into bowls. Cut the lobster into pieces and place on top of the soup. Drizzle olive oil for garnish.
~Yields 2 servings.
~Adapted from Blog Well Done.
~Yields 2 servings.
~Adapted from Blog Well Done.