Cauliflower Lobster “Bisque”

This Cauliflower Lobster “Bisque” is deliciously decadent with chunks of luscious lobster.

What’s great is that it’s ready in about 1 hour and is far more economical than actual lobster bisque! It’s still fancy enough for a romantic dinner for two or to serve as the first course at an intimate dinner party.

my cheat version of lobster bisque

Cooking lobster bisque from scratch is not only labour intensive, it costs a pretty penny as lobster is expensive. For a rich stock you would need to invest in at least 4-5 lobsters.

Then you would have to deshell each lobster and simmer the shells for hours. And if you want the freshest flavours, you’ll even have to kill the lobster yourself! 

So when my husband Matthew requested a lobster bisque for his birthday dinner one year, I created this easy, more economical but equally delicious cauliflower-based “bisque” topped with a whole lobster tail. 

about the ingredients

Cauliflower 

Cauliflower absorbs flavour easily and creates the perfect base for my cheat “bisque”. It also provides the necessary thickness to the soup, along with the fennel, garlic and onion.

In traditional lobster bisque, blended white rice is added as a thickener to create that luxurious creaminess. Here is a great recipe to try if you want to make actual lobster bisque.

Brandy

Alcohol helps to enhance flavours, producing a rich and intense soup with hints of briny lobster. In most lobster bisque recipes, both brandy and white wine are used. Here, just a few tablespoons will do the trick!

Chicken Stock Cubes

I love using stock cubes as it allows you to add flavour while controlling the amount of liquids. You can opt to use liquid chicken stock if you prefer.

Even though lobster bisque is a seafood based soup, chicken stock has always been used in the original recipes. Sorry to burst your bubble, pescatarians! 

Fennel

The licorice-like sweetness of fennel brings out the sweetness of the lobster in this soup. Roasting further enhances the flavours and adds a touch of smokiness too.

Fennel is also a good source of fibre, adding thickness to the soup when blended. It contains heart friendly nutrients like potassium and folate and is anti-inflammatory. Bonus! 

Frozen Lobster Tail

These lobster tails are flash frozen as soon as the lobsters are caught, ensuring the freshest of flavours. It also saves you the trouble (and gore!) of having to kill a live lobster yourself. It provides a quick and easy way of dressing up this soup or any dish you choose to create. A total win for me!

If I’ve convinced you to try my cheat version of this decadent dish, let’s get cookin’ good lookin’!

try these recipes!

• One-Pot Creamy Chicken Alfredo Pasta
• Melt-in-your-Mouth Braised Pork Belly in the Instant Pot
• Beetroot Risotto With Spiced Nuts & Feta

Cauliflower Lobster “Bisque”

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• Author: Cheryl Miles
• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

This Cauliflower Lobster “Bisque” is easier to cook and more economical than actual lobster bisque but will still impress. Perfect for a romantic date night dinner or for an intimate dinner party. Serve with a side of crusty bread and a glass of crisp Pinot Grigio.

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Ingredients

Scale 1x2x3x

FOR THE SOUP

• 900g cauliflower
• 1 whole fennel
• 1 white or red onion
• 1 head of garlic
• 300ml cream
• 6 cups water
• 6 tablespoons brandy
• 2–3 cubes chicken stock
• 1 tablespoon butter
• Olive oil
• Salt and pepper, to taste

FOR THE LOBSTER TAILS

• 4 lobster tails
• 2 tablespoons butter, melted
• 1/4 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 4–5 sprigs fresh tarragon (or fresh thyme), leaves removed

 

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Instructions

1. Preheat the oven to 220ºC/428ºF. Be sure to give it at least 30 minutes to reach the correct temperature. 
2. Drizzle olive oil over the sliced fennel, onion and garlic. Roast for 20 minutes at 220ºC/428ºF. 
3. Meanwhile, prepare the lobster tails. Slice the lobster shell until just before the tail. Using a spoon, pry the flesh away from the side of the shells. Lift up the meat and place on top of the shell. 
4. In a bowl with melted butter, mix in all the seasonings. Spoon the mixture over each lobster. Bake in the oven at 200ºC/392ºF for 10 minutes.
5. In a good cast iron pot, pour in the water and chopped cauliflower. Add the chicken stock cubes. Pour in the brandy while the fire is off. Cook until the cauliflower is tender, about 20 minutes.
6. Add the cream and more water if necessary. 
7. Add the roasted fennel, onion and garlic. With an immersion blender, blitz everything up until smooth and there are no lumps of vegetables.  
8. Season with salt and pepper to taste. Simmer the soup for another 15 minutes, stirring constantly.
9. Ladle the soup into 4 bowls. Gently remove the cooked lobster tail from the shell and place it in the middle of the bowl. You can opt to chop up the lobster bits into bite-sized pieces.
10. Drizzle the paprika butter and garlic bits over the soup and serve with some fennel fronds or chives/spring onions as garnish.

Notes

For a vegan version, simply omit the lobster and replace the chicken stock cubes with your favourite vegan stock. Replace the cream with coconut cream/milk. Sauté the garlic with paprika and herbs in butter to drizzle over the soup. Use vegan friendly butter or olive oil instead.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Soups
• Method: Oven + Stove
• Cuisine: Western