Cold avocado soup with Norwegian lobster

Here is a great suggestion for a nice summer Salad.

avokado cream

Cold avocado soup with Norwegian lobster (serves 4)


2 avocados

3 tablespoons Greek yoghurt

1 lime

1 garlic clove

2 drops good quality sesame oil

100ml water or cold vegetable stock

1 tablespoon olive oil


A couple of handfuls fresh, crispy mixed lettuce

20 Norwegian lobster

olive oil

2 garlic cloves (unpeeled)

12 ripe cherry tomatoes

1 spring onion

2 limes

2 tablespoons toasted pine kernels

½ tablespoon good virgin olive oil

6 sprigs coriander


Blend the avocado, yoghurt, lime juice and zest, grated garlic clove, water, sesame oil and olive oil in a blender until smooth, and season with salt and pepper. Divide the cold soup into 4 deep plates.


Mix the lettuce leaves together, having rinsed and patted them dry. Deshell and devein the lobsters without removing the heads. Fry in oil with 2 unpeeled garlic cloves. Halve the tomatoes, finely slice the spring onion and slice the limes into boats.

To serve:

Spread the tomatoes, spring onion, lime, pine kernels and prawns over the soup and lettuces. Drizzle with virgin olive oil and sprinkle torn coriander on top.

This ideal summer dish also tastes great with king prawns or scallops.

(Photo: Lykke Rump)

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