Watermelon Soup with Fresh Lobster Recipe
Daily Value: 8%
Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
|Folic Acid (B9)||10µg||3%|
|Fatty acids, total monounsaturated||7g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
This soup combines the cool sweetness of watermelon and the spice of ginger with the fresh saltiness of lobster for a flavor combination that is sure to wow guests at your next summer party. This recipe is very simple to execute and can be made a day ahead of time. Add the lump crap meat when you are ready to serve. Serve as a starter before a simple grilled dinner or substitute fresh peaches for the lobster as a dessert.
See all lobster recipes.
- 6 cups diced seedless watermelon
- 1 tablespoon minced ginger
- 1/2 cup lime juice
- 8-10 mint leaves, plus more for chiffonade garnish
- 6 ounces fresh lobster meat
- 4 tablespoons olive oil
- Juice of 1/2 lime
- Fine sea salt and freshly ground white pepper, to taste
Place the watermelon, ginger, ½ cup lime juice, and mint leaves in a blender and purée until smooth. Season with salt and pepper, to taste. Lightly dress the lobster meat with the olive oil, lime juice, salt, and pepper. Plate 2 tablespoons of lobster in the center of the soup bowls (using a ring mold if available) and pour the watermelon soup around the lobster; garnish with mint and the sprouts, if using, and serve immediately.
Recipe DetailsServings: 6