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Lobster Souffle

Fondue.Chef's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood

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