Kevin Rathbun
112 Krog St Ne
Atlanta, GA 30307
(404) 524-8280

Biography & Interview

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

Yields: 8 Servings


  • 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

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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   Published: September 2007