Creamed Shrimp & Lobster Over Cauliflower

Contributed by Katie Allen, Sigrid Undset Lodge #32, Palo Alto CA (modified from original recipe found in The Scandinavian Cookbook, Cultinary Arts Institute, Chicago IL, 1955, p.29)

  • 1 medium-sized head cauliflower
  • 8 oz. cooked shrimp
  • 6 - 8 oz. cooked lobster
  • salt & pepper to taste
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup milk
  • 2 Tbsp. dry sherry
  • 2 – 3 oz. shredded white cheese*
  • 1 – 2 oz. shreeded yellow/brown cheese*
creamed shrimp and lobster over caultiflower (Hummer og Reker i Hvit Saus over Blomkaal)
  1. Prepare, clean and cook cauliflower to preference. (Some like it crisp, some like it medium and some like it to be soft.)
  2. If you do not have precooked shrimp or lobster, cook them and drain (optionally reserving cooking liquid to use instead of or partially for milk called for in recipe). [Canned shrimp and lobster also may be used.]
  3. Prepare cooked shrimp by cutting into halves lengthwise.
  4. Prepare cooked lobseter (or longenstino) by removing bony tissue and cutting it into pieces (longistino may be kept whole if small enough).
  5. Prepare a white sauce by melting the butter in a pan and then adding the flour and cooking on low for about 1 minute. Add the milk (and/or reserved juices from cooking shellfish) and continually stir until sauce has thickened. Add salt and pepper to taste. Add the dry sherry and then grate the two cheeses* into the suace. Melt and stir until smooth sauce. Add additional pepper to make it more colorful.
  6. Add shellfish to sauce and heat until throughly warmed.
  7. Drain cooked cauliflower and place in serving bowl.
  8. Pour over the heated shrimp and lobster cream sauce.
  1. * White cheese that you can try include: parmesian; fontana; Jarlsberg, etc. Try to pair them with a yellow (or brown) cheese that is the opposite in density: medium/sharp cheddar, geitøst, etc.
  2. Serves 3 – 4.