Ingredients For Soup 6 each Roma tomates, cored 1/8 cup lime juice 1/3 fluid ounce extra virgin olive oil 1/4 teaspoon cinnamon 1/8 piece star anise 2/3 tablespoon sugar
For Salad 1 pound lobster meat, cooked, cut in 1" pieces 7/8 each chayote squash, sliced 1/2" thick 1/8 bunch basil, julienned 1/8 pound arugula, julienned 1/3 fluid ounce extra virgin oil 1/4 each avocado, diced
Preparation Time: 30 minutes
For Soup: With skin on, rub the tomatoes with the oil, salt and pepper. On a very hot grill, char the tomatoes on at least 75% of their surface. Remove and cool.
Rough chop the tomatoes into piece about 1" x 1" so they will be easily blended in a blender.
Blend all remaining ingredients in a blender, and strain through a fine sieve.
Season to taste.
Chill for at least one hour.
For Salad: Rub the chayote with oil, salt and pepper and mark them on the grill until tender. Remove, cool, dice and reserve.
Combine the lobster, chayote, avocado, basil and arugula withe olive oil, salt and pepper.
To Plate: Divide the salad equally among 8 large soup bowls. Pour about 8 ounces of chilled soup into each bowl
Garnish with fresh basil and serve with a crisp white wine, for example a Pinot Gris.
