Chef Kevin Rathbun
Rathbun’s, Krog Bar, Kevin Rathbun Steak | Atlanta

Lobster, Cauliflower and Wisconsin SarVecchio Soup
Chef Kevin Rathbun of Rathbun's – Atlanta, GA
Adapted by StarChefs.com

Yields: 8 Servings

Ingredients:

Soup:
• 1 head cauliflower, cut into chunks
• 2 shallots, chopped
• 1½ cups lobster stock
• 1½ cups heavy whipping cream
• ¾ cup Wisconsin SarVecchio cheese
• 2 Tablespoons lemon juice
• 2 Tablspoons honey
• 1 Tablespoon Kosher salt
• ½ Tablespoon black pepper
  
  Tarragon Oil:
• Tarragon
• Spinach
• Extra virgin olive oil
• Salt
  
  To Assemble and Serve:
• 2 6-ounce lobster tails
• Lobster stock
• Butter

Method:
For the Soup:
Place cauliflower, shallot, lobster stock, and cream in a pot and bring to a bowl, then simmer until cauliflower is tender. Transfer to a blender and puree until smooth. While soup is blending add cheese until smooth. To finish add lemon, honey, salt, and pepper.

For the Tarragon Oil:
Blanch equal parts tarragon and spinach for 1 second and shock in ice water. Blend with oil and season with a pinch of salt.

To Assemble and Serve:
Poach lobster tails in equal parts lobster stock and butter. Chop meat and distribute among bowls of soup, and finish with Tarragon Oil.

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