Lobster bisque with cauliflower cream and buckwheat crisps

Elaborate starter - Preparation 15 min - Cooking 40 minutes

For 6 persons :

1 Lobster Bisque Groix et Nature - 500 g of cauliflower - 1 onion - 60 cl of milk - 15 g of butter - 1 bay leaf - Salt, pepper - The crisps: 2 buckwheat crepes - 50 g of butter.

1 - Finely chop the onion. In a casserole, steam it in the butter for 5 minutes, add the washed cauliflower and cut into small florets, mix and
into small bouquets, mix and moisten with the milk. Season with salt and pepper and add the bay leaf. Bring to the boil and cook over a low heat, covered, for 40 minutes. Remove the bay leaf, blend the soup and keep warm.
2 - Butter the crepes all over. Cut each crepe into a dozen triangles, place them on the baking tray and cook in a very hot oven (250° - th 8) until they colour slightly (about 1 min). Keep warm.
3 - When ready to eat, pour the Lobster Bisque into soup plates, add the cream of cauliflower on top and eat immediately with the crisps