5 tablespoons olive oil, divided
2 zucchini, diced
2 jalapenos, diced
1 clove garlic, chopped
1/2 yellow onion, diced
2 cups vegetable stock
Kosher salt and freshly ground black pepper
6 leaves Swiss chard, stems removed
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon onion powder
4 cooked lobster tails, cut into 2-inch pieces
1/2 lime, juiced
3 ounces feta cheese
When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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