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
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Jaycee Cooney
[email protected]This recipe looks delicious! I'm not sure if I can find lobster and shrimp where I live. Can I substitute other seafood, like crab or scallops?
Shahzaib Aslam
[email protected]I would love to try this recipe, but I don't have a soufflé dish. Can I use a regular baking dish instead?
Mia Rose Meow
[email protected]This soufflé is a bit pricey to make, but it's worth it for a special occasion.
REHMAN YT
[email protected]I'm not a huge fan of seafood, but I loved this soufflé! The lobster flavor was delicate and not overpowering.
Jennifer kabu
[email protected]This soufflé is a bit time-consuming to make, but it's worth the effort. It's a truly special dish.
Aqsa Khan
[email protected]I've tried several lobster soufflé recipes, but this one is by far the best. It's so light and fluffy, and the flavor is amazing.
Jose Angel Cota Robles
[email protected]This is a great recipe for a special occasion dinner. It's easy to make and always impresses my guests.
Haadi Nawaz Khan
[email protected]I would definitely recommend this recipe to anyone who loves seafood and soufflés.
Marina Noel
[email protected]My family loved this soufflé! It was a great way to celebrate a special occasion.
Sbusiso Elias
[email protected]I served this soufflé with a side of roasted vegetables and it was a perfect meal.
Teame
[email protected]This dish is definitely a special occasion meal. It's elegant and impressive, yet surprisingly easy to make.
Ani Tushi
[email protected]The lobster and shrimp were cooked to perfection and the sauce was creamy and flavorful.
Aroosa butt
[email protected]The soufflé rose beautifully in the oven and had a lovely golden crust.
Zack Ryder (King zack)
[email protected]This was my first time making a soufflé and it turned out perfectly! I followed the recipe exactly and it was so easy to make.
Inga Matshanga
[email protected]I've made this recipe several times and it's always a hit! My guests love the delicate flavor of the lobster and the creamy sauce.
J Khadka
[email protected]This soufflé was an absolute delight! The lobster and shrimp filling was rich and flavorful, while the soufflé itself was light and fluffy. It was a perfect balance of textures and flavors.