Source: dLife

A creamy and delicious cold soup bursting with flavor.

Servings

1 tbsp extra virgin olive oil
1 fresh leeks , thinly sliced, rinsed, and patted dry (white part only)
1 small onions , thinly sliced
1 medium celery stalk , thinly sliced
1 medium garlic cloves , peeled and left whole
2 tbsp fresh cilantro , stems and leaves separated, leaves finely chopped (6 sprigs)
1 tsp fresh thyme (2 sprigs)
15 medium carrots , peeled and thinly sliced (California spring carrots if avail.)
0.5 tsp salt , to taste (optional)
0.25 tsp black pepper , freshly ground
1 pinch sugar
5 cup low sodium chicken broth
3 cup carrot juice
1 medium limes
1 pinch tabasco sauce
0.5 cup half & half
2 lobster tails , thawed (approx. 1 1/4 lb)

1 In medium pot heat olive oil over medium low.
2 Add leek, onion, celery and garlic. Cook, stirring frequently until vegetables are translucent but not browned, about 10 minutes.
3 Using kitchen twine, tie together cilantro stems and thyme sprigs, add to pot.
4 Stir in carrots, salt, pepper, and sugar. Cook 10 to 15 minutes, stirring occasionally .
5 Add chicken broth, increase heat to high, and bring to boil.
6 Lower heat to low and simmer, skimming the surface regularly to remove fat and foam, until carrots are tender (about 20 minutes).
7 Discard garlic clove and herb sprigs and transfer soup to blender or food processor. Puree until smooth.
8 Strain pureed soup through a fine mesh sieve, pressing out as much liquid as possible.
9 Cover and refrigerate until well chilled.
10 When soup base is chilled, remove from refrigerator and stir in juice.
11 Finely grate zest from lime and set aside.
12 Cut lime in half and squeeze juice from one half into soup.
13 Stir in a few drops of Tabasco sauce. Cover and refrigerate until ready to serve.
14 To cook lobster, bring pot of lightly salted water to boil. Add the lobster tails and boil until just firm (8 to 9 minutes).
15 Drain and rinse tails under cold water. Cut each tail in half lengthwise, through the shell (if meat is not opaque all the way through, boil for another minute or so).
16 Scoop lobster meat from shells with fingers. Cut into 1/2 inch chunks.
17 In medium bowl, add chopped cilantro to half and half and set aside.
18 To serve: Ladle soup into shallow soup bowls and swirl small portion of half and half mixture into each serving.
19 Place even portions of lobster in center of each bowl, sprinkle with reserved zest, and serve.