INGREDIENTS:
(6 servings)
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
DIRECTIONS:
Cook Maine 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 Maine 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.
NUTRITIONAL:
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
Nutritional information provided by MasterCook II, 1996. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
