Avocados will be in season soon, and a few are in the shops already. To check the ripeness of an avocado, gently squeeze it, and you should feel a slight “mushiness”. If the avocado feels hard when giving the gentle squeeze, it is not ready for eating. To remove the avocado from its outer shell, slice the avocado in the long axis, running the knife around. Take the avocado in two hands and gently twist and the two halves will separate. Remove the stone, and then with a spoon gently run around the inside of the shell and the green avocado will separate from it. The lobster meat can be tinned or fresh.
| Ingredients | Serves 2-4 |
| Lobster meat chopped | 250 gm |
| Avocados, peeled and seeded | 4 |
| Onion, finely chopped | 1 medium |
| Chicken stock | 4 cups |
| Heavy cream | 2 cups |
| Butter | 4 tbspns |
| All-purpose flour | 1 tbspn |
| Garlic powder | ½ tspn |
| Salt and pepper, to taste | |
Cooking method
Mash together the avocados and lobster meat.
Sauté the chopped onion in the butter.
Add the all-purpose flour, garlic powder and chicken stock, then whip until smooth.
Add the avocado/lobster mixture to the liquid and simmer for twenty minutes.
Add the cream and salt and pepper and serve immediately.
