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La Belle Cuisine - More Soup Recipes

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Avocado Lobster Chowder



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La Belle Cuisine


Avocado Lobster Chowder

Gourmet May 1988

3 cups white fish stock
1 cup fresh corn (cut from about 2 ears)
or frozen corn
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup milk
1/4 cup heavy cream
2 firm-ripe avocados (about 1 pound in all)
preferably California
1/4 teaspoon dried thyme, crumbled
1 tablespoon minced scallion
A 1 1/4-pound cooked lobster or
a 1/2-pound cooked lobster tail,
shells discarded and the meat cut
into 1/2-inch pieces
Cayenne to taste
1 tablespoon fresh lemon juice
1/3 cup sour cream, room temperature, stirred

In a saucepan bring the stock to a boil, add the corn, and simmer it for 2 to
4 minutes, or until it is just tender. Drain the corn in a fine sieve set over a
bowl and reserve it and the stock separately. In a heavy saucepan melt the
butter over moderately low heat, add the flour and cook the roux, whisking,
for 3 minutes. Add 1 cup of the reserved stock in a stream, whisking, and bring the mixture to a boil, whisking. Season the mixture with salt and black pepper and simmer it, whisking occasionally, for 5 minutes. Whisk in the
milk and the cream, bring the chowder to a simmer, and keep it warm,
covered, off the heat.

Halve lengthwise and pit the avocados and reserve 1 lengthwise quarter
taken from 1 of the avocado halves, wrapped tightly in plastic wrap, for
garnish. Scoop the remaining avocado flesh into a food processor and purée
it with the thyme and scallion. With the motor running add the remaining 2
cups reserved stock gradually and blend the mixture well. Whisk the avocado
mixture into the chowder, add the lobster, reserving 1/4 cup for garnish, the reserved corn, cayenne, lemon juice, and salt and black pepper to taste, and
heat the chowder over low heat, stirring, until it is heated through, but do
not let it boil. Ladle the chowder into heated bowls, spoon a small dollop of
the sour cream into the center of each serving, and top the chowder with
the reserved lobster and the reserved avocado, diced fine. Serves 6.

Featured Archive Recipes:
Corn Chowder:
The All-American Summer Soup

The Awesome Avocado
 The corn is as high as an elephant's eye...
Fish Soup with Shrimp and Lobster
Lobster Bisque
Lobster Stew
Louisiana Crab and Corn Bisque

Index - Soup Recipe Archives
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