Cold Avocado Soup with Lobster and Scallions

By • June 1, 2010 9 Comments

48 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I adapted this recipe for the Food52 Central Park potluck picnic from an old French recipe that I found a while ago. I add chipotle pepper to the chicken broth (as in my Zesty Herbed Chicken Broth) and I finish the dish with fresh lobster and scallions. lechef

Serves 6-8 as a starter

  • 4 avocados
  • 1 cup cream
  • 2 cups chicken broth
  • 1 small dried chipotle pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 lemon, juiced
  • 6-8 ounces fresh lobster (or crab) meat, chilled
  • 4 scallions, greens only, chopped
  • salt and pepper
  1. If using chicken boullon or canned chicken stock, add 1 cup of water to 2 cups of broth, and simmer with the chipotle pepper until reduced back to 2 cups. Or use my Zesty Herbed Chicken Broth recipe and make lots of broth! The chipotle is of course optional, but I like the heat and smokiness that it provides. Chill the stock.
  2. Cut the avocados in half, remove the pits, and scoop out into a blender. Add the juice of the 1/2 lemon and the cream, and blend. Add stock as needed to get the mixture flowing smoothly in the blender.
  3. Add the cayenne and salt and pepper to taste. If you like a little more acidity you can add more lemon juice as well.
  4. When ready to serve, ladle the soup into chilled bowls, and place appx 1 T of fresh lobster meat on each plate (a nice lump). Sprinkle with fresh scallions and finish with a turn of black pepper.

More Great Recipes: Fish & Seafood|Soups|Avocadoes|Soup

💬 View Comments ()

Comments (9) Questions (0)


over 1 year ago Grapejuice26

Has anyone tried serving this warm vs. chilled?


over 2 years ago Celestyyne

This was delicious!!! I had a ton of avocados staring at me without a purpose and this was a the perfect solution. I ended up infusing veggie stock with half a jalapeno (all I had on hand) and served it without any protein accompaniment. Rich and incredibly yummy. Thank you!


about 5 years ago PhoebeLapine

Made this last night and it was a HUGE hit! thank you so much for the recipe, and great meeting you at the picnic!


about 5 years ago TheWimpyVegetarian

I've been looking for a great avocado soup for summer and this is definitely the ticket. It looks fabulous!


about 5 years ago Allison Cay Parker

Nice picture. And, I can vouch for how delicious this soup is! I am still relishing the memory of its cool creamy indulgence, thanks to your generosity at the NYC Food52 potluck. Thanks for posting.


about 5 years ago ChefJune

June is a trusted source on General Cooking.

Milles mercis! This recipe is definitely going to be getting some mileage at Chez Julia this summer. Sounds divine. ;) I've been having a "thing" with wild Gulf shrimp, and am thinking they'd be as good as lobster in this...


about 5 years ago ENunn

I can't wait to try this. Like yer ham hat.


about 5 years ago SallyCan

I'm glad you posted this recipe, because it looked so fabulous in your potluck picture. Chipoltle added to the broth is nice; I do the same when making enchilada sauce.
How much cream do you use?


about 5 years ago lechef

Whoops, forgot the cream. Fixed! Thanks!