Add some easy lobster dumplings to cauliflower soup for a perfectly elegant soup supper. Cauliflower Lobster Soup – it’s elegance in a bowl!
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Why we love this recipe ❤️
There’s something about adding lobster to anything (looking at you, lobster scrambled eggs!) that takes whatever it is from ordinary to all kinds of elegant, and this soup is no exception.
The soup itself is a thick and creamy delight, with not a drop of cream in sight thanks to the wonder that is cooked and pureed cauliflower.
The lobster makes its appearance not only in some cooked lobster chunks, but also in some easy little lobster dumplings that cook up in the soup.
And all of this deliciousness comes together in less than an hour. Who wants soup for supper? 🙋🏼♀️
Ingredients you need 🦞
Ingredient notes and substitutions 📝
- Cauliflower: Look for this good and good for you veggie in the produce section. You can either buy a whole cauliflower (and here is a great tutorial on how to cut up a cauliflower) or you can sometimes find it already cut up into florets.
- Lobster: We use frozen lobster for this recipe when we can find it, but you can also get one lobster and ask your seafood counter to steam it for you, so all you need to do is shell and chop it.
- Bread Crumbs: We like to use fresh bread crumbs for this recipe (whirl a slice or two of bread in your food processor for instant crumbs) but dried bread crumbs will also work.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: heat some butter in a large pot over low heat. Add some onion and cauliflower and stir until the onion starts to get tender. Add some chicken broth and simmer for 20 minutes or until the cauliflower is completely soft.
STEP 2: While the cauliflower is simmering, make the dumplings by mixing breadcrumbs, butter, a beaten egg, a pinch of dried thyme, some chopped cooked lobster meat, a couple tablespoons of milk, and a pinch each of salt and pepper.
STEP 4: Roll the dumplings into small firm balls about 1/2 inch in diameter. If you need to, you can add more milk to make the dumplings hold together. Pro Tip: If you have a small cookie scoop it will make scooping up these dumplings a snap!
STEP 5: Back at the cauliflower, when it is tender, purée the cauliflower mixture until it is nice and smooth. You can do this in a blender or write in the pot with an immersion blender.
STEP 6: Bring the soup back to a simmer, add the dumplings and let them cook in the soup for 3 to 5 minutes. Don’t worry if they fall apart a little, they will still taste delicious!
STEP 7: Divide some cooked lobster meat among four soup bowls.
STEP 14: Pour the soup and dumplings over the lobster meat and serve at once!
Recipe FAQs 🧐
We like fresh cauliflower the best, but frozen is the next best thing so yes! Thaw your cauliflower in a strainer to let any extra moisture out. You need about 5 cups of frozen cauliflower florets for this recipe.
You can make the cauliflower soup part ahead of time, but we recommend making the dumplings at the last minute for the best results and flavor.
Pop your question in the Comments section under the recipe card and I will answer pronto!
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Blender: This blender is spendy, but it is the best one we’ve ever used! Vroom!
- Cookie Scoop: This scoop makes dumpling-making so much easier…and it’s also great for these flavor-packed rum raisin cookies.
- Immersion Blender: This time-saving appliance lets you blend whatever you are blending right there in the pot!
- Ladle: We love this perfectly shaped one for scooping out soup or stew.
- Large Pot: We have a lot of these but this is our fave!
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Pyrex Mixing Bowls: These classic sturdy bowls come in all different sizes and are great for everything from mixing ingredients to being casual serving bowls.
What to serve with this recipe 🍽️
We love some bread on this side of our soup…this sheet pan focaccia is wonderful, or you can shake things up bread-wise with some cheesy Southern spoonbread!
If you are looking for a veggie, we love some chilled sesame spinach to offset the warmth of the soup. And for dessert, let’s have some banana cake!
Other soup recipes we love! 🥰
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Cauliflower Lobster Soup
Add some easy lobster dumplings to cauliflower soup for a perfectly elegant soup supper. Cauliflower Lobster Soup – it’s elegance in a bowl!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Stovetop
Ingredients
SOUP
- 4 tablespoons butter
- 1 sweet onion, peeled and chopped
- 1 head cauliflower cut into florets
- 1 teaspoon salt
- 4 cups chicken broth
- 2 cups cooked and chopped lobster meat
LOBSTER DUMPLINGS:
- 1 cup bread crumbs
- 1 tablespoon butter, room temperature
- 1 egg beaten
- 1 teaspoon dried thyme, plus extra for garnish
- 1/2 cup chopped cooked lobster meat (from the lobster listed above)
- 2 tablespoons milk
- Pinch each of salt and pepper
Instructions
- Heat butter in a large pot over low heat. Add a peeled and chopped sweet onion and florets from one head of cauliflower and stir until the onion starts to get tender.
- Add 4 cups of chicken broth and simmer for 20 minutes or until cauliflower is completely soft.
- While the cauliflower is simmering, make the dumplings by mixing a cup of breadcrumbs, half a tablespoon of softened butter, a beaten egg, 1 teaspoon of dried thyme, a pinch each of salt and pepper, 2 tablespoons of milk and ½ a cup of chopped lobster together and rolling that mixture 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.)
- 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.
- Bring the soup back to a simmer, add the dumplings and poach them in soup for 3 to 5 minutes. Don’t worry if they fall apart a little – they will still taste delicious!
- Divide the remaining lobster meat among 4 soup bowls and pour soup and dumplings on top.
- Serve at once!
Notes
-
- Cauliflower: Look for this good and good for you veggie in the produce section. You can either buy a whole cauliflower (and here is a great tutorial on how to cut up a cauliflower) or you can sometimes find it already cut up into florets.
-
- Lobster: We use frozen lobster for this recipe when we can find it, but you can also get one lobster and ask your seafood counter to steam it for you, so all you need to do is shell and chop it.
-
- Bread Crumbs: We like to use fresh bread crumbs for this recipe (whirl a slice or two of bread in your food processor for instant crumbs) but dried bread crumbs will also work.
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