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Lobster Souffle

Fondue.Chef's picture
  Butter 3 Tablespoon
  Flour 4 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Light cream 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Tabasco 1 Dash
  Minced parsley 1 Tablespoon
  Fine dry breadcrumbs 1⁄2 Cup (8 tbs)
  Cooked lobster meat 2 Cup (32 tbs), diced fine
  Eggs 4

Heat butter, add flour and let bubble.
Stir in chicken broth and cream and cook and stir until mixture comes to a boil and is thickened.
Remove from heat.
Add salt and pepper, parsley, breadcrumbs and lobster meat.
Beat egg whites until very stiff.
Beat egg yolks until thick and lemon-colored and fold into lobster mixture.
Fold in egg whites.
Pour into a 2-quart souffle dish or casserole of similar shape.
Bake in a 325° F.oven for about 1 hour

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2117 Calories from Fat 1194

% Daily Value*

Total Fat 135 g208.5%

Saturated Fat 76.1 g380.7%

Trans Fat 0 g

Cholesterol 1557.4 mg519.1%

Sodium 4940.5 mg205.9%

Total Carbohydrates 79 g26.4%

Dietary Fiber 3.2 g13%

Sugars 4.7 g

Protein 143 g286.8%

Vitamin A 125.6% Vitamin C 35.7%

Calcium 64.9% Iron 48.2%

*Based on a 2000 Calorie diet

Lobster Souffle Recipe