Cauliflower Soup With Lobster Dumplings

Recipe Ingredients

4 oz	113g	Butter
4 tablespoons	60ml	Shallots - minced
1		Cauliflower - greens removed,
		And head cut into small pieces
		Salt - to taste
6 cups	1422ml	Lobster or chicken stock
		Lobster Dumplings - (listed below)
1 cup	237ml	Heavy cream
1		Nutmeg
3		Lobsters - (1 1/2 lbs ea) - cooked, meat
		Removed from shell, 1/2 cup tail meat
		Reserved for dumplings, tail meat sliced
		Into rounds
1 tablespoon	15ml	Truffle oil
		Lobster Dumplings
1 1/2 cups	219g / 7.7oz	White bread crumbs
1/2 tablespoon	7.5ml	Softened butter
1		Egg beaten
2 teaspoons	10ml	Chopped tarragon
1/2 cup	31g / 1.1oz	Chopped cooked lobster meat
		Milk - to bind
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

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.

For the Lobster Dumplings: Mix all ingredients together and roll into small firm balls about 1/2-inch in diameter.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Michael Symon - (Show # MP-1C18) - from the TV FOOD NETWORK

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