lemon 2 avocados 2 cups chicken broth salt and pepper 1/2 cup heavy cream cooked lobster tail, sliced olive oil
Preparing an avocado:
a knife, cut the avocado lengthwise around the entire fruit. Separate
the avocado halves by twisting slightly and then pull apart. Sink the knife into the pit, twist, and then pop the pit out. Take your thumb and loosen the avocado fruit from the skin by rotating the avocado half around to separate.
Preparing the soup:
Squeeze the lemon juice into a bowl. Cut the avocados into small cubes and place in the bowl with the lemon juice. Mash the avocado well and then place into a pot. Add the chicken broth and salt and pepper to taste. Bring the soup to a boil, then reduce and simmer for 5 min. Add the cream and cook until desired thickness is reached. (If you desire a smooth soup, use an emulsion blender before serving.) Ladle the soup into bowls. Cut the lobster into pieces and place on top of the soup. Drizzle olive oil for garnish.