| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
California |
Seafood, Main dish |
8 |
Servings |
INGREDIENTS
| 12 |
oz |
Lobster meat |
| 1 |
|
Cucumber |
| 1 |
|
Yellow bell pepper, diced |
| 1 |
|
Red bell pepper, diced |
| 1/2 |
|
Red onion, diced |
| 3 |
|
Tomatoes, diced |
| 1 |
|
Jalapeno chile peper |
| 2 |
|
Avocados |
| 8 |
|
Artichoke hearts, diced |
| 1 |
bn |
Cilantro, chopped |
| 3 |
tb |
Balsamic vinegar |
| 6 |
tb |
Olive oil |
| 1 |
|
Lemon, juiced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/8 |
ts |
Sugar |
INSTRUCTIONS
Cook, chill, and mince lobster meat. Peel, seed, and dice cucumber. Seed
and finely mince jalapeno. Peel, pit, and dice avocados.
In large bowl, gently mix all ingredients together. Let soup sit for 4 hrs.
Serve soup cool, in chilled bowls.
From: Southern California Beach Recipe
Posted on GEnie's Food & Wine RT Mar 14, 1993 by JUNGLE.BOY
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”