FRESH RECIPE: Chilled Avocado Soup with Lobster and Mango

Well, here we are at the end of the summer of twenty-nineteen. Time flies when you are having fun, and these past few months whipped us into a tizzy!

This Labor Day Weekend will close out the season. We’ve had our share of Hot Dogs, Hamburgers, and Picnic Chicken - and I suppose we could fire up the grill and have those again.

But on second thought, no, we don’t want that at all!

Let’s start with something velvety, cool, and deceitfully healthy:

The First Course:

Chilled Avocado Soup with Lobster and Mango!

No, it does not taste like Guacamole at all. It has a whiff of cumin and an ever so subtle touch of cayenne. Played off of the sweet lobster meat and the silken mango it works a palatable miracle.

The Second Course:

We will follow that with a Jalapeño and Miso marinated Swordfish Steak with Edamame Succotash. The flesh of the fish is firm enough to be easily grilled, and the subtle snap of the jalapeño is a delight. Edamame replaces the usual butterbean in the succotash and it is dressed with sesame oil. More, please!

The Of Course:

A scoop Lemon Verbena and Lavender Sorbet with a Scoop of Blueberry Gelato, served with Lavender Shortbreads. Need I say more?

Soup Ingredients Prepped and Ready to Go

Avocados should be ripe and easily halved

Cut avocados into sections and place in the blender and douse with lime juice

Add remaining ingredients: kosher salt


Puree until smooth

Prep lobster

Slice ripened mango

Dice mango

Toss lobter and mango with olive oil

FRESH RECIPE: Chilled Avocado Soup with Lobster and Mango

Prep Time: 8 minutes

Chill Time: 2+ hours

Yield: 6 Servings

Surprise! This rich, velvety soup contains no milk or cream.Pureeing in the blende fills the mixture with air making it thicker and frothier. Add more broth if you prefer a thinner consistency. It is dairy, and gluten free, and by omitting the lobster it becomes vegan too!


3 avocados, cut into chunks

3 cups of organic vegetable stock

3 tablespoons of fresh lime juice

1 teaspoon ground cumin

1 teaspoon of salt

¼ teaspoon cayenne pepper

Combine all ingredients in a blender, and process until smooth. Cover and refrigerate at least two hours, until well chilled, stirring occasionally. Pour into soup bowls. Top each with the Lobster and Mango garnish.


1 lb fresh Maine lobster

1 or 2 mangoes

Dice mango and carefully chop lobster, leaving tail and claws as much as intact as possible. Toss with a little olive oil and a wee bit of salt.

Pass a cellar of Maldon salt flakes for guests to sprinkle as they see fit it is a lovely addition!


​© 2020 Brian Beal Moore Catering, a division of Mendoza & Moore, LLC

Created by Gustavo A. Mendoza. All rights reserved.

The trademarks and copyrighted designs contained herein are the property of the respective owners.

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