A luxurious creamy lobster soup with chunks of lobster, avocado, and notes of chipotle, lime, and cilantro to add tang and zip to the palate. A soup that dreams are made of!
Ingredients:
- 4 limes, zested and juiced
- 3 cups (750 ml) fresh corn, cut from 6 whole cobs
- ½ seeded chipotle chili in adobo sauce + 1 tablespoon (15 ml) of the adobo sauce
- 4 cups (1 L) chicken broth or lobster stock
- 1/8 teaspoon (0.5 ml) salt
- ½ pound (227 g) lobster meat, cooked
- 1 ripe and ready avocado
- ¼ cup (60 ml) chopped cilantro leaves
- ½ teaspoon (2.5 ml) lightly toasted whole cumin seeds
- Whole cilantro sprigs (for garnish)
Method:
- Place 3 tablespoons (45 ml) lime juice, zest, corn kernels, chipotle chili, adobo sauce, chicken broth or lobster stock, and salt in a blender, process until smooth.
- Pour blended mixture into a saucepan and place over moderate heat, cook until the mixture reaches a simmer.
- Keep warm.
- Cut the lobster into bite-sized pieces and place in a bowl. Peel, pit and dice the avocado into ½-inch (1.27 cm) dice and add to the bowl. Mix in the cilantro and toasted cumin seeds, remaining tablespoon of lime juice, and 1/8 teaspoon (0.5 ml) salt.
- Place the warm soup into 4 bowls, place a mound into the center of each bowl with the lobster mix.
- Garnish with sprigs of cilantro.