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Mixed Vegetable Lobster Souffle

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Ingredients
  Lobster 2 1⁄2 Pound (1 Whole)
  Butter/Margarine 7 Tablespoon
  Celery stalks 2 , finely chopped
  Onions 2 , finely chopped
  Carrots 2 , finely chopped
  Brandy 1⁄4 Cup (4 tbs)
  White wine 1 Cup (16 tbs)
  Light cream 1 Cup (16 tbs)
  All purpose flour 1 1⁄2 Tablespoon
  Egg yolks 3 , well beaten
  Egg whites 5
  Salt To Taste
  Pepper To Taste
  Paprika To Taste
Directions

GETTING READY
1) Preheat very hot oven (450 °F.).

MAKING
2) With a knife tear lobster. Take out liver, intestines, and coral, if any.
3) Season to taste with salt, pepper, and paprika.
4) Place a heavy skillet over heat and melt 5 tablespoons butter. Add chopped vegetables and fry.
5) Add lobster halves on top and cook till red.
6) Pour brandy gently over lobster and blaze.
7) Pour wine and cook for 15 minutes.
8) Take off lobster from pan. Cool and remove meat from body and claws. Cut into small pieces and put back into the shells.
9) In the reserved broth add liver, coral, intestines, and 1/2 cup cream.
10) Heat thoroughly and fine sieve in an electric blender.
11) Place lobster meat in the shells. Arrange in a 2-quart dish.
12) Pour half quantity of sauce over lobster.
13) Prepare a rich cream sauce adding 2 tablespoons butter, the flour, and 1/2 cup cream in a bowl.
14) When cooled add egg yolks.
15) Add seasoning to taste.
16) Beat egg whites until stiff and mix into the cream sauce.
17) Spoon the mixture on top of the two lobster halves.
18) Bake in preheated oven for 15 to 20 minutes till brown.

SERVING
19) Serve with lobster sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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