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.
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By smlc00_13146018
Redmond, 87
on September 12, 2010
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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
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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.
By foodnetwork_116...
Langhorne, PA
on January 24, 2009
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I was looking for something simple to do with some leftover cauliflower, so I gave this little soup a go. I used some vegetable stock that I had made instead of the lobster stock, and I decided to forego the dumplings altogether.
This came together easily, ending up with a thick rich texture. The heavy cream adds a nice body, and the nutmeg is a surprisingly wonderful touch.
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