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Cauliflower Soup with Lobster picture

Cauliflower Soup with Lobster

This is a simple soup with a delicate flavor – the lobster and herb oil make it worthy of fine dining. If you like, you can enrich the soup with a little half-and-half or cream just before serving.

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3

Ingredients

  • 1 large head cauliflower (about 2 pounds)
  • 6 cups water
  • 4 tablespoons unsalted butter at room temperature
  • 3 1/2 ounces cooked lobster meat, cut into bite-size pieces, or small, cooked shrimp
  • 1 tablespoon cold unsalted butter
  • For the herb oil:
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon finely chopped lemon zest
  • 6 tablespoons extra-virgin olive oil

Serves 4

  1. Remove and discard the outer leaves of the cauliflower. Cut out the core and then separate into florets.
  2. Put the florets in a large saucepan with the water and 1 tablespoon kosher salt and bring to a boil over high heat. Lower the heat slightly and simmer for 8 to 12 minutes or until the florets are tender but still firm. Drain into a colander placed over a bowl so that the cooking liquid is reserved.
  3. Let the cauliflower cool for a few minutes and then place it in a blender with 2 1/2 cups of the cooking liquid. Add the 4 tablespoons of softened butter and blend until smooth. (You may have to do this in 2 batches.)  (Note: The soup can be made to this point up to 2 days ahead and kept in the refrigerator.)
  4. Transfer the soup to a saucepan. If the soup is too thick, add a little more of the cooking liquid. Taste and add more salt as desired.
  5. To make the herb oil, whisk the chives, lemon zest, 1/2 teaspoon pepper and olive oil together in a small bowl until combined. Cover and set aside until ready to use. (Note:  Herb oil can be made up to 4 hours in advance and kept at room temperature.)
  6. Just prior to serving, re-heat the soup over low heat. In a separate skillet gently heat the lobster meat or shrimp with the 1 tablespoon cold butter until warm.
  7. To serve, divide the soup among 4 warm bowls. Place a mound of lobster meat or a couple of shrimp in the center and drizzle the herb oil over the soup. Serve immediately.

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