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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