Tableside Rutabaga Soup
with
‘Butter Poached Lobster, Roasted Avacado,
and Grapefruit-Kaffir Lime “Air”
On mondays I work the fish station that is responsible for the soup of the day. We got some avacados in on saturday and they were not even close to ripe yet. I just do not understand why someone would like to order food that would not be ready to use for a couple days. Whay do they send us this stuff? Today some of the avacados were close to ready but not good enough for a puree so I decided to throw them in the 650F oven that we have under our french flat top.
This oven did a great job on the avacado and if you were wondering the black part tasted better than the rest and roasting it like this really takes an underripe avacado and makes it able to be served. The sweet citrus air definetly gave a neccessary acid and sweetnes that accented the creamy soup very well.
