About this recipe
Cauliflower is such an underutilised vegetable, which is so versatile and goes well with so many other flavours. I first developed this cauliflower soup recipe with prawns in mind, but when I was asked to cook onboard the Seven Seas Mariner Cruise ship and was writing the recipes for the Gala Dinner, I decided that I should use lobster. It turned out that even though I’d written the recipe with lobster, the chef wanted to try the recipes with fresh West Australian Marron.
A great garnish for this cauliflower soup is a few drops of lobster oil, but if you can’t get hold of lobster oil, you should definitely use a few drops of crustacean oil or similar. The oil provides a smooth and balanced seafood flavour to the overall soup.
Ingredients
2 head of cauliflower
500g (1 pound) potatoes
10g (2 teaspoons) butter
200g (1 cup) onions (diced)
200g (1 cup) potatoes (diced)
50g blonde roux (if required)
2lt (8 cups) lobster or prawn stock
250ml (1 cup) cream
10g (2 teaspoons) salt
10g (2 teaspoons) lemon myrtle
500g (1 pound) poached lobster tails
20ml (4 teaspoons) lobster oil
Cooking instruction
Clean and chop the cauliflower and peel and dice potatoes. In a pot melt a little butter, sauté the onions and add cauliflower. Add prawn stock and potatoes, bring to the boil and simmer for 60 minutes.
Meanwhile, take the poached marron tails, remove the shells and thinly slice across the tails.
After the soup has simmered, remove from the heat, add cream, season with salt and blend. If required add blonde roux to thicken.
Immediately before serving, add lemon myrtle to the cauliflower soup. Place in bowl. Serve with approx 50g chopped lobster tail and a drizzle of lobster oil on top.