Watermelon Soup with Fresh Lobster

Watermelon Soup with Fresh Lobster
Staff Writer
Watermelon Soup with Fresh Lobster
Eric O'Neill

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.

Click here to see 9 Cool and Creative Ways to Cook with Watermelon.

6
Servings
391
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
16g
23%
Sugar
2g
2%
Saturated Fat
10g
42%
Cholesterol
153mg
51%
Carbohydrate, by difference
5g
4%
Protein
56g
100%
Vitamin A, RAE
10µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
60mg
6%
Choline, total
2mg
0%
Folate, total
7µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
8mg
3%
Niacin
3mg
21%
Phosphorus, P
53mg
8%
Selenium, Se
8µg
15%
Sodium, Na
906mg
60%
Water
30g
1%

Watermelon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Watermelon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.