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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 220ºC/428ºF. Be sure to give it at least 30 minutes to reach the correct temperature.
- Drizzle olive oil over the sliced fennel, onion and garlic. Roast for 20 minutes at 220ºC/428ºF.
- 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.
- 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.
- 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.
- Add the cream and more water if necessary.
- Add the roasted fennel, onion and garlic. With an immersion blender, blitz everything up until smooth and there are no lumps of vegetables.
- Season with salt and pepper to taste. Simmer the soup for another 15 minutes, stirring constantly.
- 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.
- 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