Cauliflower Soup with Lobster Dumplings

Total Time:
1 hr 10 min
20 min
50 min

6 to 8 servings

  • 4 ounces butter
  • 4 tablespoons shallots, minced
  • 1 head cauliflower, greens removed, head cut into small pieces
  • Salt
  • 6 cups lobster or chicken stock
  • Lobster dumplings, recipe follows
  • 1 cup heavy cream
  • 1 pinch nutmeg
  • 3 (1 1/2 pound) whole lobsters, cooked, meat removed from shell, 1/2 cup tail meat reserved for dumplings, tail meat sliced into rounds
  • 1 tablespoon truffle oil
  • Lobster Dumplings:
  • 1 1/2 cups white bread crumbs
  • 1/2 tablespoon softened butter
  • 1 egg beaten
  • 2 teaspoons chopped tarragon
  • 1/2 cup chopped cooked lobster meat
  • Milk, to bind
  • Salt and ground white pepper
  • Heat butter in a large saucepan over low heat. Add shallots and cauliflower and season with salt. Saute the cauliflower until it begins to lightly caramelize and become tender. Add stock and simmer for 20 minutes or until vegetables are completely soft.

  • Puree mixture until smooth in a blender. Add the heavy cream and nutmeg and bring the soup to a simmer.

  • Add the dumplings and poach them in soup for 3 to 5 minutes. Check your seasoning and remove from heat.

  • In a soup bowl place the lobster meat and 1 claw in center and pour 8 ounces of soup and dumplings on top and drizzle with truffle oil.

Lobster Dumplings:
  • Mix all ingredients together and roll into small firm balls about 1/2-inch in diameter.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    2103 F4

    Not what you're looking for? Try:

    Pickled Cauliflower Salad with Chanterelles and Fennel

    Recipe courtesy of Anne Burrell