Spiced Lobster Souffle
|Onion||1 Small, chopped|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Hot milk||1 Cup (16 tbs)|
|Lobster meat||1 Cup (16 tbs), diced (Cooked Or Canned)|
|Dry mustard||1⁄4 Teaspoon|
|Red pepper sauce||2 Dash|
|Dried dill weed||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
Melt butter in a saucepan and add onion.
Cook, stirring, 1 to 2 minutes; do not brown.
Stir in flour.
Gradually add milk, stirring after each addition until smooth.
Cook until sauce is thick.
Add lobster, salt, mustard, red pepper sauce and dillweed.
Cook, stirring, until mixture is heated through.
Beat egg yolks until thick and lemon colored; add a little of the hot sauce to yolks.
Gradually add yolks to the sauce, stirring constantly.
Beat egg whites with lemon juice until stiff enough to hold a rounded peak.
Thoroughly fold 1/4 of the beaten egg whites into the sauce.
Gently fold in remaining egg whites.
Pour the mixture into a buttered 1 1/2 quart souffle dish and smooth top.
Bake in a preheated 350Â° oven 45 minutes.
Serve at once.