Add some easy lobster dumplings to cauliflower soup for a perfectly elegant soup supper. Cauliflower soup with lobster dumplings – it’s elegance in a bowl!
I am head over heels in love with this recipe, because it looks and tastes so incredibly fancy and elegant and complicated. And it definitely IS fancy and elegant, but it definitely ISN’T complicated. I just love it when that happens. The soup itself is a simple puree of cauliflower and shallots and chicken broth with just a teeny hit of cream. The dumplings are a quick mixture of bread crumbs, a little egg, some chopped fresh tarragon, a hint of soft butter and (here comes the beauty part), just a little bit of chopped up cooked lobster.
The rest of the lobster (and you only need one lobster for every two people in this recipe, so you don’t have to take out a second mortgage to make this) you chop up and divide among the soup bowls.
After you puree the cauliflower and chicken broth into a nice smooth soup, you drop in your teeny little dumplings and cook them for about 5 minutes, just enough to make them hold together. Then you ladle out the fabulous soup and dumpling mixture over that lobster in the soup bowls.
Important note: I used one steamed lobster to make this recipe for the Southern husband and myself for dinner, and because I am a girl who gives credit where credit is due, I need to tell you that the Southern husband went out in a pretty good-sized snowstorm to fetch the aforementioned steamed lobster.
So if you are looking for a show-stopper of a soup that is pretty dang easy, you have come to the right place. Or if you just like lobster. Or cauliflower. Or soup!
- 4 ounces butter
- 4 tablespoons shallots, minced
- 1 head cauliflower, greens removed, head cut into small pieces
- 6 cups chicken stock
- 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 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 if needed
- 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. Meanwhile make the dumplings (directions below).
- Puree mixture until smooth in a blender, or right in the pot with an immersion 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.
- Mix all dumpling ingredients together and roll into small firm balls about 1/2-inch in diameter.
Recipe adapted from Michael Symon’s Food Network recipe