La Belle Cuisine - More Soup Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
Avocado Lobster Chowder
“Chowder breathes reassurance.
Recipe of the Day Categories:
Gourmet May 1988
3 cups white
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.