Ingredients
- 1.5 lb Asparagus
- 2 sm Leeks white and pale green part
- 3 tbsp Butter
- 4 cup Chicken Stock
- 3 cup Spinach chopped
- 6 tbsp Lobster Meat
- 2 tbsp Lemon Juice divided
- 1 tbsp Shallot minced
- 3/4 cup Avocado diced
Servings: people
Instructions
- Over medium heat, melt butter in saucepan.
- Add leeks and saute until soft, about 5 minutes.
- Add asparagus and chicken stock; bring to boil.
- Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes.
- Add spinach, cover and simmer until wilted, about 4 minutes.
- Puree mixture in a food processor.
- Mix lobster meat, shallot, and 1 tbsp of lemon juice in a medium bowl. Season to taste with salt and pepper.
- Mix avacado and remaining 1 tbsp of lemon juice in another medium bowl and mash coarsely. Season with salt and pepper. Pack a Timbale with lobster, cavier, and avacado mixture and place in the middle of soup.
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