One does not think of Guacamole as a key ingredient in a cold lobster soup from Maine, but indeed the combination is exceptional, as is this soup by any measure.

Maine Lobster Soup with Guacamole

Maine Lobster Soup with Guacamole
Recipe type: Soups and Stews
Serves: 4
  • 2 Maine lobsters, 1 pound each
  • 6 tomatoes, peeled
  • 1 cucumber, seeded
  • 1 Cup V8 vegetable juice
  • 1 red bell pepper, seeded
  • 1 yellow pepper, seeded
  • 1/2 Bermuda red onion
  • Guacamole
  • 2 ripe avocados, peeled, pitted, cut in chunks
  • 1 Tablespoon lime juice
  • 1/4 red onion, minced
  • 1/2 dried tomato
  • Garnish
  • 1 Cup sour cream
  • 1/2 lemon, juice only
  • 6 sprigs cilantro
  1. Cook Maine lobsters separately in boiling water for eight minutes. Remove from water, drain and set aside. Chill in the refrigerator for at least 1 hour. When cooled thoroughly, remove all meat from the tail, claws, etc. Reserve some pieces of the claw meat for garnish.
  2. For the soup, put the tomato, cucumber, vegetable juice, red pepper, yellow pepper, and onion in a food processor and puree. Fold in Maine lobster meat and refrigerate until ready to serve.
  3. Make the Guacamole by placing the avocados in a bowl with the lime juice, minced red onion, and dried tomato. Mix well. Make this 1 hour before using. Make sure avocado is ripe and soft to the touch.
  4. Make the cilantro cream by placing sour cream, lemon juice, and diced cilantro in a food processor and puree until well mixed.
We recommend making this soup the night before you plan to serve it.

Nutritional facts per serving: calories 274; carbohydrate 24 g; cholesterol 1.6 mg; total fat 17 g; protein 7 g; sodium 501 mg; dietary fiber 6.7 g; calcium 112 mg;

To serve, place cold soup in a chilled bowl. Center the Guacamole in the soup, spoon the cilantro cream around the edges. Garnish with a piece of lobster.[br][br]

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