CAULIFLOWER SOUP WITH LOBSTER DUMPLINGS

Cauliflower Soup with Lobster Dumplings image

Provided by Michael Symon : Food Network

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 17

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
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

Steps:

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.
Mix all ingredients together and roll into small firm balls about 1/2-inch in diameter.