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Lobster Recipes
 Soups
Cold Fiesta Lobster Tomato Soup


A simple, yet unique chilled soup with Guacamole and Cilantro Cream.

2 each 1 lb. Maine lobsters
6 tomatoes, peeled
1 cucumber, seeded
1 cup V8® vegetable juice
1 red bell pepper, seeded
1 yellow pepper, seeded
½ Bermuda red onion
2 ripe avocados, peeled, pitted, cut in chunks
1 Tablespoon lemon juice
¼ red onion, minced
½ dried tomato
1 cup sour cream
½ lemon, juice only
6 sprigs cilantro

Cook lobster in boiling water for eight minutes. When cooked, remove all meat from the tail, claws, etc.

For the soup, put the tomato, cucumber, vegetable juice, red pepper, yellow pepper, and onion in a food processor and puree. Fold in lobster meat and refrigerate until ready to serve. I recommend making this soup the night before you plan to serve it.

Make guacamole by placing the avocados in a bowl with the lemon 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.

To serve, place cold soup in a chilled bowl. Center the guacamole in the soup, spoon the cilantro cream around the edges