Cool Summer Soup: Asparagus, Arugula, Basil & Lobster

Recipe serves 8


1 cup fresh basil leaves
1 cup blanched arugula ( drop in salted boiling water for 1/2 minute, transfer to ice water)
2 cups blanched asparagus (same process)
2 small garlic cloves
1 cup ice water
1 cup plain Greek yogurt
1 cup mirpoix ( finely diced onion, carrot & celery)
1/2 cup extra virgin olive oil
1 tablespoon sea salt
2 lemons (juice only)
2 , 1.5lb lobsters

Combine all but the lobsters in a high speed blender and run until smooth (3 cycles 30 seconds each) store in a seal-able container in the refrigerator until ready to serve.

2 , 1.5lb lobsters (boiled for 4-5) minutes in salted water, remove from water and chill. Clean in advance of service. Each serving should get 1/4 of the lobster.

If you’d like the servings a bit larger and the lobster in full view, place a spoonful of mashed potato in the middle of each bowl. This is not a requirement.

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