Rich and creamy, this cool soup features an avocado base seasoned with garlic, lime, and cilantro and is topped off with deliciously grilled lobster.

Serves 4

Instructions:

1. Preheat the grill to medium-high heat.
2. In a food processor, blend together the soup ingredients until smooth. Scrape into a bowl, cover with plastic wrap, and store in the refrigerator until ready to serve.
3. Clean the food processor, then blend together the oil, garlic, shallot, lime juice, red pepper flakes, cilantro, and salt until smooth. (It’s OK if the marinade is a little chunky).
4. Brush the lobster tails with the marinade. Grill with the shell side up for 7–8 minutes, flipping once to brush with more marinade.
   
5. Remove the tails from the grill, and let rest for 5 minutes or until they’re cool enough for you to peel off the shells.
   
6. Ladle the soup into four bowls, and top with the grilled lobster and a drizzle of any remaining marinade.
   

Tip: The soup needs to be made the day of, but the lobster can be grilled and refrigerated until you’re ready to eat!