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.
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- 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.