Chilled Avocado Soup with Lobster and Corn

Chilled Avocado Soup with Lobster and Corn

by BiteSizedJessica on August 4, 2010

I think lobster is the best thing to eat during the summer. I can’t imagine something more juicy and perfect to have when it’s hot and miserable out. It cheers me up and fills me up without being heavy or leaving me feeling over-full afterwards. I love the sexy, messy process of cracking open the shell and dipping the tender meat into melted butter. I love the taste of cold, fresh lobster on a fluffy toasted roll with a little mayonnaise and fresh herbs mixed in. To me, lobster is the perfect summer food.

The other food I think of as part of a quintessential summer evening chips and guacamole. I know it’s corny but margaritas and Mexican food on a summer night just about sums up some of my more drunken nights these past three summers with my friends in the city. And isn’t it true that finding the perfect avocado is like finding a little jewel? Every time I pick a good one and get it home it’s so exciting…more so than other seasonal foods. I’m not sure what it is – maybe because we don’t grow them locally, or because they can be so hit or miss in New York…but getting a perfectly ripe, sweet, soft avocado and mashing it up to eat with chips is just about the most satisfying thing to have with a cold drink on a summer night.

Fresh corn is just the iconic symbol of summer and we couldn’t make a chilled soup without throwing it in there somewhere. This bite was basically born out of some of my unfulfilled summer cravings. Now that I’ve had my lobster and a taste of avocado, I think I may have to get some margaritas tonight…

(Makes 20)

1 ¼ lb lobster
1 corn on the cob, blanched with kernels removed

For the Lime Beurre Blanc:
Beurre blanc is a sauce used often in French cooking, and is typically made using a reduction of white wine or vinegar and shallots. When you emulsify the sauce using cream, as I have done here, the sauce is also known as a Beurre Nantais. You can make this type of sauce using many acidic agents as your starting ingredient, and here I’ve used some lime juice, zest and sugar.

1 lime, zest and juice
1 tsp white granulated sugar
1 tbsp water
1 tsp heavy cream
3 tbsp butter

For the Soup:

1 Hass avocado, diced
1 tsp Habanero chili pepper, thinly sliced
1 small shallot, thinly sliced
1 small cucumber, thinly sliced
2 limes, zest and juice
1 cup chicken stock
¼ cup heavy cream
Salt and pepper


    1. Set a large pot of water to boil for the lobster and the corn.
    2. In the meantime, get started on the soup. Slice the chili pepper, shallot and cucumber. Zest and juice the limes.
    3. Dice the avocado and put ingredients in a food processor. Pulse to combine ingredients, then slowly add the stock and then the cream until the soup has reached the desired consistency.
    4. Season with salt and pepper and chill at least 30 minutes.
    5. When water is boiling, blanch corn for 3 minutes and set aside.
    6. While corn is cooking, prepare the lobster. For a lobster of this size, the tail and small claw should cook for approximately 2 minutes and 15 seconds. The large tail should take 2 minutes and 30 seconds. I pulled the lobster apart by first removing the head, and then pulling off the two claws. This process is not for the faint of heart, so you can buy lobster claws and tails if you don’t want to kill the lobster yourself.
    7. Cook the lobster according to above cooking times. Crack open the shell and remove the meat.
    8. Cut the corn kernels off of the blanched cob to use as garnish.
    9. For the beurre blanc, reduce the lime juice, zest and sugar mixture by half. Whisk in the cream and combine. Gradually add in the cold butter, whisking the entire time to emulsify the sauce. Remove from heat and do not let it get too hot or too cold, or the sauce will break.
    10. To assemble the bite, I used a Chinese soup spoon. Ladle a few small spoonfuls of soup into the spoon. Skewer a piece of lobster onto a toothpick, glaze with lime beurre blanc and place above the soup. Garnish with corn kernels and serve.

© 2010 Jonathan Meter and Jessica Hertle

{ 9 comments… read them below or add one }

Dorothy August 4, 2010 at 7:26 am

Wow. Looks delicious… and the photography is amazing.
You two have done it again!
When can we have some?

Michelle August 4, 2010 at 4:49 pm

Looks great and love the idea of your site! How long do you expect the soup will keep without turning an unattractive color? Or is there enough lime to prevent that?

Ciaochowlinda August 6, 2010 at 4:30 am

two words: OH MY!

Tina August 6, 2010 at 9:43 am

Yum! My mouth is watering..I’m sitting on a plane off to Lobster Fest in Maine..I can’t wait to try this…

Elizabeth August 6, 2010 at 11:10 am

That beurre blanc is just calling my name and that soup! Fabulous!

BiteSizedJessica August 6, 2010 at 11:20 am

Michelle – the acidity of the limes really does preserve the color of the soup. It will stay delicious and green for up to 2 days in the refrigerator.

Tina – have a great time at Lobster Fest, that sounds like the best thing ever…wish I was going. I hope you get to bring back some lobsters and that if you do, you’ll try out this recipe!

Elizabeth – thanks for noticing the beurre blanc – it definitely adds something to the bite.

Ciaochowlinda – thanks for checking out BiteSized! Keep checking in every Wednesday for new posts.

heidi August 7, 2010 at 8:55 am

Ok, you did it again. Three of my favorite things to eat:
avocado, lobster, and fresh corn….plus lime
I must say I would have never thought of avocado soup.
And I hope I don’t have to look that lobster in the eyes beforehand.

joudie's Mood Food August 9, 2010 at 6:45 am

This looks just absolutely perfect. The colours and i am sure the flavours are just bursting. You should defintely go into canapé creations for events companies…. They would love your ideas. I also love the scallop BLT. Looks amazing

BiteSizedJessica August 11, 2010 at 1:30 am

Joudie – Thanks so much for your encouraging words. I’m so happy to hear you liked our post. It’s definitely something you could do at home with ease!

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