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 tomato concassé
Salt to taste
Soup:
1 ounce olive oil
1 white onion, chopped
2-3 garlic cloves, chopped
10 ounces asparagus
1/2 cup heavy cream
Salt and pepper to taste
4 sprigs parsley for garnish
For lobster:
Bring chicken stock to simmer. Add lobsters and cook 4-5 minutes. Shock immediately in ice water, reserving the stock. Pick the lobster meat out of the shell using a knife and scissors. Reserve tail and claws. Toss knuckle meat with diced avocado, avocado oil, lemon juice, tomato and salt. Reserve.
For soup:
Heat olive oil over medium heat. Add onion and garlic and sweat lightly. Add stock and bring to simmer. Simmer for 25 minutes until onions and garlic are completely cooked through. Chill in refrigerator until completely cold.
In a separate pot bring to boil water with salt. Cook asparagus in this pot until completely cooked through, about 4-5 minutes. Shock immediately in ice water. Reserve.
In a blender blend the onion broth and asparagus together. Stir in the cream and adjust seasoning with salt and pepper. Reserve chilled.
To assemble:
Place a ring mold in bottom of soup bowl. Fill with avocado mixture. Place tail and claw meat on top. Remove ring mold and fill the rest of the way with asparagus soup. Garnish each with a sprig of parsley.
Wine Pairing:
A Riesling such as the 1988 Dr. F. Weins-Prum Riesling Kabinett Mosel-Saar-Ruwer Wehlener Sonnenuhr.