Indulge in the delectable Lobster Soufflé, a culinary masterpiece that combines the luxurious taste of lobster with the airy elegance of a soufflé. This classic French dish is a true testament to the art of fine dining, offering a symphony of flavors and textures that will tantalize your palate. Prepared with fresh lobster meat, a creamy béchamel sauce, and fluffy egg whites, this soufflé rises majestically in the oven, creating a golden-brown crust that encases a light and airy interior. Served with a variety of accompaniments, including a flavorful lobster sauce, a delicate hollandaise sauce, or a simple green salad, the Lobster Soufflé is a versatile dish that can be enjoyed as an elegant appetizer or a sophisticated main course.
This article provides three distinct recipes for the Lobster Soufflé, each offering a unique take on this culinary classic. The first recipe presents a traditional Lobster Soufflé, showcasing the harmonious blend of lobster, béchamel, and egg whites. The second recipe introduces a Lobster Soufflé with Shrimp, adding an extra layer of seafood flavor and creating a delightful combination of textures. Finally, the third recipe presents a Lobster Soufflé with Crab, combining two luxurious seafood ingredients for an unforgettable culinary experience. With detailed instructions, helpful tips, and stunning photography, this article ensures that you can recreate these exquisite Lobster Soufflé recipes in your own kitchen, impressing your guests with your culinary expertise.
LOBSTER SOUFFLE
Steps:
- For the lobsters: Place the lobsters into a large stainless-steel pot and add about 4 cups of water. Cover, and bring to a strong boil, which may take nearly 10 minutes. Reduce the heat to medium, and continue boiling gently, still covered, for about 5 minutes. Set aside, covered, for 30 to 45 minutes, until the lobsters in the pot are cool enough to handle. Retain the broth for use in the sauce. Break off the tails and claws from each of the lobsters, and crack the shells, taking care to retain any liquid released and add it to the broth. Remove all the meat, split the tail in half lengthwise, and remove and discard the intestinal tract. Cut each half tail into 3 or 4 pieces, and halve the claw meat. Arrange all the meat in a gratin dish lined with plastic wrap. Set aside. The recipe can be prepared ahead to this point and refrigerated. Reserve the shells for the sauce.
- For the Americaine sauce: Heat the olive oil in a very large saucepan. Cut the lobster bodies open, and remove and reserve any liquid tomalley or row in a bowl. Cut each body into 4 or 5 pieces and add to the pan along with the shells from the tails and claws. Saute over high heat for 10 to 12 minutes, until the shells begin to brown and become crusty, and most of the moisture has evaporated. Add 2 tablespoons cognac to the pan and carefully light it to flambe the shells. Add the onion, carrot, and celery and cook with the shells for 4 to 5 minutes. Add the tomato, thyme, tarragon, bay leaves, tomato paste, wine, and reserved lobster broth. Bring to a boil and boil gently for 40 to 45 minutes. Season with salt and pepper, to taste.
- Strain the mixture through a colander set over a bowl, and shake the colander to get out as much juice as possible. Strain the juice again through a very fine strainer. Pour the liquid into a saucepan and reduce it to about 3 cups. Mix the potato starch (or arrowroot or cornstarch) with the water and stir it into the boiling reduced liquid. Return it to a boil and stir in 1/2 cup heavy cream, remaining 2 teaspoons cognac, and salt and pepper to taste. The sauce is now ready. Break cold butter into pieces and distribute them on top of the sauce. When the butter has melted, spread it lightly over the surface of the sauce with the tines of a fork. This will prevent the sauce from forming a skin or discoloring. The butter will be stirred into the sauce at serving time.
- Prepare the lobster:
- When you are ready to complete the recipe, melt 4 tablespoons butter. Unwrap the plastic wrap from the reserved lobster and pour the butter gently over the meat. Season with salt and pepper and sprinkle on the tarragon. Bring the plastic wrap back over the lobster meat so the meat is held tightly together and can soak up the butter.
- For the souffle: Make the bechamel sauce by melting 3 tablespoons butter in a saucepan and cooking until it is light brown in color to give some intensity to the sauce. Add the flour and mix well. Stir in the milk and season with salt and pepper. Mix well with a whisk, bring to a boil, and boil for about 30 seconds. Continue whisking while adding 4 egg yolks to the hot bechamel and stir well to incorporate. (Reserve the remaining 2 egg yolks for another recipe.)
- Preheat the oven to 375 degrees F. Lightly butter a 6 or 7-cup gratin dish and sprinkle with 2 to 3 tablespoon of the grated Parmesan, tilting the dish so the cheese sticks to the butter and coats the bottom and sides. Tap out and reserve any excess cheese for use on top of the souffle. Beat the 6 egg whites until firm but not dry. Add about 1/3 of the egg whites to the bechamel and mix with a whisk to incorporate. Add the remaining whites and the Gruyere and fold in with a rubber spatula. It is important to work quickly so the beaten egg white gets incorporated into the mixture without getting grainy. Pour into the prepared dish and sprinkle on the remaining Parmesan. Place in the center of the oven and bake for about 35 minutes, or until golden, crusty, and brown.
- While the souffle bakes, place the lobster meat into a 170 degree F oven for 20 to 25 minutes, or just until warmed through, leaving it in the plastic wrap. The lobster should be warm but not hot. If heated too fast or at too high a temperature, it toughens. Just before serving, heat 6 soup plates in the oven.
- Divide the lobster meat among the warm soup plates, bring the sauce to a boil, and spoon it over the lobster meat in each plate. Spread the meat to create a little space in the center of each plate. Spoon about 1 cup of the souffle, along with some of the crust, into the middle of each plate. Garnish with truffle slices, if using.
HUMMERSUFFLE - SWEDISH LOBSTER SOUFFLé
This is the 2nd of 2 seafood recipes I've posted from my "Classic Scandinavian Cooking" by Nika Hazelton cookbook. We're lucky here in Iceland that lobster is not only fairly plentiful, but reasonably priced by US standards & can on occasion be found at SALE prices! It is almost always of the Langostino variety, but many believe the Langostino variety to have the better flavor of all the varieties. (Times given do not include time for sauce to cool)
Provided by twissis
Categories Lobster
Time 50m
Yield 3 1 cup, 3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Melt butter and blend in flour. Add cream gradually, stirring constantly. Cook till mixture is smooth and thick, remove from heat and allow sauce to cool.
- Beat in egg yolks 1 at a time. Add salt and pepper. Fold lobster and dill into mixture and set aside.
- Beat egg whites till stiff (but not dry) and fold into lobster mixture.
- Butter a 2-quart soufflé dish and coat it w/fine dry bread crumbs (bread crumbs are optional, but they are used in Sweden).
- Pour soufflé mixture into dish & bake about 30-40 minutes or till puffed and golden. Serve immediately (serve with steamed potatoes and butter or hollandaise).
- NOTE ON RECIPE: "Though the quantities of the soufflé can be doubled, it is far better to make 2 smaller soufflés rather than 1 large one. Smaller soufflés bake better.".
Nutrition Facts : Calories 433.9, Fat 37, SaturatedFat 20, Cholesterol 506.3, Sodium 641.6, Carbohydrate 9.8, Fiber 0.3, Sugar 0.9, Protein 15.7
LOBSTER SOUFFLE
This is the most requested dish at the 1831 Zachariah Eddy House Bed & Breakfast House according to bbonline.com. This is also the Bed and Breakfast's signature dish. Time does not include overnight refrigeation time.
Provided by Petite Mommy
Categories Breakfast
Time 16m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 10" square casserole or soufflé dish.
- Arrange the seafood, cheese and bread into layers in the prepared dish.
- Pour the melted butter over the mixture.
- In a medium bowl beat the eggs. Add the mustard, salt and milk, mixing well.
- Pour the casserole and let sit for 3 hours or overnight.
- Bake in a 350 oven for 1 hour.
Nutrition Facts : Calories 512.2, Fat 34.9, SaturatedFat 20.6, Cholesterol 269.4, Sodium 1006.1, Carbohydrate 17.6, Fiber 0.6, Sugar 1.5, Protein 31.6
Tips:
- Choose the freshest lobster possible. Live lobster is ideal, but frozen lobster can also be used if it is thawed properly.
- Be careful not to overcook the lobster. Lobster meat is delicate and can easily become tough if it is cooked for too long.
- Make sure the béchamel sauce is thick enough. The sauce should be able to coat the back of a spoon.
- Use a large enough baking dish. The soufflé will rise significantly during baking, so it is important to use a dish that is at least 2 quarts in volume.
- Serve the soufflé immediately. Soufflés are best enjoyed when they are freshly baked and still light and fluffy.
Conclusion:
Lobster soufflé is a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can make a soufflé that is sure to impress your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love