Lobster and Avocado Soup


Mention lobster and everyone is interested.  Mention avocado and everyone is interested.  Put them together and you have a winning soup.

To check the ripeness of an avocado, gently squeeze it, and you should feel a slight “mushiness”.  If the avocado feels hard when giving the gentle squeeze, it is not ready for eating.  To remove the avocado from its outer shell, slice the avocado in the long axis, running the knife around.  Take the avocado in two hands and gently twist and the two halves will separate.  Remove the stone, and then with a spoon gently run around the inside of the shell and the green avocado will separate from it.  The lobster meat can be tinned or fresh.

Ingredients Serves 2-4
Lobster meat chopped 250 gm
Avocados, peeled and seeded 4
Onion, finely chopped 1 medium
Chicken stock 4 cups
Heavy cream 2 cups
Butter 4 tbspns
All-purpose flour 1 tbspn
Garlic powder ½ tspn
Salt and pepper, to taste

Cooking method

Roughly mash the avocados and lobster meat together.

Sauté the chopped onion in the butter.

Add the all-purpose flour, garlic powder and chicken stock, then whip until smooth.

Add the avocado/lobster mixture to the liquid and simmer for twenty minutes.

Add the cream and salt and pepper and serve immediately.