Source: Chef Tim Andriola of Timo – Sunny Isles, FL Yield: 4 Servings Lobster: 1/2 quart chicken stock 2 live Maine lobsters 2 avocadoes, diced 1 ounce avocado oil (olive oil may be substituted) Juice of 1/2 lemon 1 ounce Read More …
Timo Restaurant Chilled Spring Asparagus Soup with Lobster and Avocado