close please select a category

Let us teach you how to make great food. Get started by telling us: What kind of cook are you?

You are just learning to cook, you want to make your everyday cooking easier, or you simply want to build your confidence in the kitchen.
You are comfortable with the essentials of cooking, such as knife skills and basic cooking techniques, and you want to broaden the types of dishes that you prepare.
You are an adventurous home cook anxious to learn impressive new dishes and advanced cooking techniques. You are a true epicurean.
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.

Be the first to rate this recipe!

write a review save to my recipe box



  • 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.

I love your (YouTube) cooking channel. You are so organized and clear in your directions. Thank you for your time! I have learned a lot from your videos. Please continue making them. Blender uses would be very interesting! Thanks again : )

Dude (YouTube Subscriber)