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Lobster Souffle

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  Lobster flesh 5 Ounce (150 Gram)
  Single cream 3 Tablespoon
  Butter 1 Ounce (25 Gram)
  Flour 1 Ounce (25 Gram)
  Fish stock/Lobster stock / milk 1⁄4 Pint (150 Milliliter)
  Eggs 4
  Egg white 1
  Salt To Taste
  Ground black pepper To Taste

Preheat the oven at 190°C/375°C, Gas Mark 5.
Grease an 18 cm/7 inch souffle dish or 4 individual dishes.
Cut the lobster flesh into pieces, then mix with the cream.
Heat the butter in a pan, stir in the flour and gradually blend in the stock or milk.
Bring to the boil and stir briskly as the sauce thickens to a binding consistency (a panada).
Remove the pan from the heat and blend in the lobster flesh.
Separate the eggs and beat the yolks into the other ingredients.
Season to taste.
Whisk the egg whites until they stand in soft peaks and fold into the other ingredients.
Spoon the mixture into the souffle dish or dishes.
Bake for approximately 30 minutes if using the large dish and 15 to 18 minutes with individual dishes.
The mixture should have risen well but be slightly soft in the middle.
Serve at once.
This serves 2 people as a light main dish or 4 as an hors d'oeuvre.

Recipe Summary

Side Dish

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