Cauliflower Soup with Lobster Dumplings

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


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!



  • 4 ounces butter
  • 1 sweet onion, chopped finely
  • 1 head cauliflower cut into florets
  • 1 teaspoon salt
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1/4 teaspoon nutmeg
  • 3 whole lobsters, cooked, meat removed from shell, 1/2 cup tail meat reserved for dumplings, the rest of the meat sliced into bite sized pieces

Lobster Dumplings:

  • 1 1/2 cups bread crumbs
  • 1/2 tablespoon butter, room temperature
  • 1 egg beaten
  • 2 teaspoons chopped tarragon
  • 1/2 cup chopped cooked lobster meat (from the lobster listed above)
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Heat butter in a large saucepan over low heat. Add onion and cauliflower and season with salt. Stir the cauliflower until it begins to get tender.
  2. Add the chicken broth and simmer for 20 minutes or until cauliflower is completely soft.
  3. While the cauliflower is simmering, make the dumplings by mixing all the dumpling ingredients together and rolling into small firm balls about 1/2-inch in diameter.  (You can add more milk as needed if you need it to make the dumplings hold together.)
  4. Back at the cauliflower, when it is tender puree the cauliflower 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.
  5. Add the dumplings and poach them in soup for 3 to 5 minutes.
  6. Divide the remaining lobster meat among 8 soup bowls and pour soup and dumplings on top.
  7. Serve at once!