Ingredients
- 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
Directions
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:
- 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
Mix all ingredients together and roll into small firm balls about 1/2-inch in diameter.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By charrylynn
Central NJ
on January 21, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made this soup [only; no dumplings] several times, and have been happy with the outcome each time! I use chicken stock, omit the truffle oil because two in my family are not fans and finish it with grated sharp cheddar and homemade croutons which have been pan fried crispy in butter and olive oil. Super!
By smlc00_13146018
Redmond, 87
on September 12, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I didn't add any of the lobster dumplings and I used chicken stock and it came out delicious. My kids loved it and it was very creamy. I did use a bit extra butter and by the time I added the heavy whipping cream, I knew it would take a couple weeks to work this all off but once in a while it's not bad. Very tasty and beautifully mild. Great starter for a dinner party.
By bethanylovesjos...
Southern Illinois
on April 02, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I had my doubts about this soup when my husband wanted to make it, but once I put the first bite in my mouth I was won over. It is so good that I couldn't stop going on about it. I wasn't sure I would like the lobster in this and tried to talk my husband out of adding it, but I am so glad that her persisted because it just made it. This was delicious and I can't wait to have it again.
Read all 5 reviews