Can I use frozen cauliflower for this recipe?

Yes! You will need about five cups of frozen cauliflower florets. Thaw them in a strainer and drain them well before adding them to the pot.

Can this recipe be made ahead of time?

You can make and purée the cauliflower soup up to two days ahead and store it covered in the refrigerator. Reheat it gently on the stovetop, then make and cook the lobster dumplings just before serving. Add the remaining lobster meat to the bowls at the last minute.

Can I use frozen lobster meat for this recipe?

Absolutely. Thaw it completely, drain off any excess liquid and pat it dry before chopping. Make sure you are using fully cooked lobster meat.

How do I keep the lobster dumplings from falling apart?

Roll the mixture into small, firm balls and add a little more milk if it seems too dry to hold together. Keep the soup at a gentle simmer after adding the dumplings—a vigorous boil may cause them to break apart. And don’t worry if a few do crumble; they will still taste delicious!

Can I use a regular blender instead of an immersion blender?

Yes. Let the soup cool slightly, purée it in batches and never fill the blender more than halfway with hot liquid. Remove the center cap from the lid and cover the opening loosely with a folded kitchen towel so steam can escape.

Can I freeze cauliflower lobster soup?

The puréed cauliflower soup can be frozen without the lobster or dumplings for up to three months. Thaw it overnight in the refrigerator, reheat it gently and add freshly made dumplings and lobster before serving.

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Pop your question in the Comments section under the recipe card and I will answer pronto!

Cauliflower Lobster Soup with Lobster Dumplings

Name: Cauliflower Lobster Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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

Cauliflower Lobster Soup

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This easy cauliflower lobster soup combines a thick and creamy puréed cauliflower soup with tender lobster and savory lobster dumplings for an elegant supper that’s ready in just 40 minutes!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Lunch
Method: Stovetop

Ingredients

Scale

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

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Instructions

Melt four tablespoons of butter in a large pot over low heat. Add the onion and cauliflower and cook, stirring occasionally, until the onion begins to soften.
Add the chicken broth and salt. Simmer for 20 minutes, or until the cauliflower is completely tender.
While the cauliflower is simmering, make the dumplings. Combine the bread crumbs, one tablespoon of softened butter, egg, thyme, salt, pepper, milk and ½ cup of the chopped lobster meat in a mixing bowl. Roll the mixture into small, firm balls about ½ inch in diameter, adding a little more milk if needed to help them hold together.
Purée the cauliflower mixture until smooth using an immersion blender. You can also carefully transfer the soup to a regular blender and purée it in batches.
Bring the soup back to a gentle simmer. Add the lobster dumplings and cook for three to five minutes. Don’t worry if a few fall apart a little—they will still taste delicious!
Divide the remaining lobster meat among four soup bowls. Ladle the hot soup and dumplings over the lobster, sprinkle with extra thyme and serve immediately.

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.

Find it online: https://www.framedcooks.com/cauliflower-lobster-soup/