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Columbia City Hotel

Columbia, California

Specialty Recipe

Chilled Yellow Tomato and Lobster Soup

from Chef Alec Abt
2 ounces olive oil
1 onion, finely diced
1/2 teaspoon salt and pepper
1/2 teaspoon cumin
1 small serano chili - finely diced
2 tomatillos, sliced
5 large, very ripe yellow tomatoes
1-1/2 cups lobster or vegetable stock
1 cup cooked lobster meat
Cous cous salad with lemon and mint - optional

Sweat onions in oil. Add chili and tomatillos and cook over low heat until soft. Add tomatoes and stock. Simmer for 10 minutes. Puree and season to taste. Chill thoroughly. Garnish chilled soup with cous cous and lobster.

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