Lobster Souffle with Dill Veloute Sauce
I love this recipe. It’s delicious, decadent yet not too many calories. (As long as you watch your portions… it’s so good you will want seconds. And thirds.)
- 2 c Breadcrumbs
- 1 c Butter, softened
- 1/2 oz Butter
- 1/2 oz All-purpose flour
- 1 tbsp Shallots, finely chopped
- 1/8 tsp Cayenne pepper
- 1 tbsp Brandy
- 1/2 c Milk
- 1 Lobster tail
- 2 c White wine
- 2 c Water
- 2 1/2 oz Gruyere cheese, grated
- 1/2 tbsp Chives
- 1/2 tbsp Tarragon
- 2 Egg yolks
- 2 Egg whites
- 1/8 tsp Cream of tartar
- Salt and pepper to taste
Dill Veloute Sauce
- 1/2 tbsp Butter
- 1/2 tbsp All-purpose flour
- 1 c Vegetable stock
- Salt and pepper to taste
- Generously butter four (4) 3-oz ramekins. Coat with breadcrumbs and hold in fridge.
- Poach lobster tail in 2c water/2c wine mix. Blanch in ice cold water, dice into 1/2″ cubes. Set aside.
- Make a roux with 1/2 tbsp butter and 1/2 tbsp flour, deglaze with brandy.
- Add cayenne and milk and whisk the lumps out to create a bechamel sauce.
- Off heat, whisk in egg yolks one at a time.
- Add cheese and lobster, salt and pepper to taste. Set aside.
- Whisk egg whites to stiff peaks (add cream of tartar right when the egg starts to foam.)
- Fold into bechamel mixture.
- Use an ice cream scoop to evenly distribute into the ramekins.
- Bake at 375 degrees for 10-20 minutes. (Souffle should rise about 3/4″ – 1″.)
- While the souffle bakes, cook the sauce: make a roux with flour and butter and whisk in vegetable stock. Add dill and cook down until slightly thickened. Add salt and pepper to taste.
- Once souffles are taken out of the oven, serve immediately.
Makes 4 servings.
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One Response to “Lobster Souffle with Dill Veloute Sauce”
[…] with fava bean and mushroom ragout (we got to fabricate the rabbits), cream of celeriac soup, lobster souffle, and daube d’agneau provencal (daube = shoulder, agneau = lamb). The week’s sous chefs […]