Avocado and Grilled Lobster Soup
Serves 4
Soup:
- 2 avocados
- 2 c. vegetable broth
- 2 tbsp. lime juice
- ½ c. cilantro
- 1 tsp. cumin
- 1 tsp. salt
Lobster:
- 2 tbsp. olive oil
- 2 garlic cloves, minced
- 1 shallot, minced
- 2 tbsp. lime juice
- ½ tsp. red pepper flakes
- ¼ c. cilantro, chopped
- 1 tsp. salt
- 4 lobster tails, split
Print Recipe
Instructions:
- Preheat the grill to medium-high heat.
- In a food processor, blend together the soup ingredients until smooth. Scrape into a bowl, cover with plastic wrap, and store in the refrigerator until ready to serve.
- Clean the food processor, then blend together the oil, garlic, shallot, lime juice, red pepper flakes, cilantro, and salt to make a marinade. (It’s OK if it is a little chunky.)
- Brush the lobster tails with the marinade. Grill with the shell side up for 7–8 minutes, flipping once to brush with more marinade.
- Remove the tails from the grill, and let rest for 5 minutes or until they’re cool enough for you to peel off the shells.
- Ladle the soup into four bowls, and top with the grilled lobster and a drizzle of any remaining marinade.
Tip: The soup needs to be made the day of, but the lobster can be grilled and refrigerated until you’re ready to eat!
