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.
- 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
- 2 ripe avocados, peeled, pitted, cut in chunks
- 1 Tablespoon lime juice
- 1/4 red onion, minced
- 1/2 dried tomato
- 1 Cup sour cream
- 1/2 lemon, juice only
- 6 sprigs cilantro
- 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.
- 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.
- 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.
- Make the cilantro cream by placing sour cream, lemon juice, and diced cilantro in a food processor and puree until well mixed.
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]