CookEat Recipe
Lobster Soufflé
Raw lobster pounded and sieved with a milk-and-cream roux, lightened with stiffly beaten whites from the same eggs and baked as one savoury soufflé.
Method
Steps
Step 1
Have a trained seafood professional prepare two food-purpose American clawed lobsters that each weighed one pound while whole and alive. They must be electrically stunned and effectively killed before cutting, while remaining raw. Use these same two animals. Split the bodies, crack the claws and extract all the meat from the shells, claws and body, removing the stomach sac, intestinal tract and any shell fragments. Keep the raw meat refrigerated at 4°C or below until needed.
Step 2
Heat a conventional oven to 180°C. Lightly butter one food-safe ovenproof soufflé dish large enough to hold the entire mixture below its rim with room to rise.
Step 3
Heat the one tablespoon of butter in a small saucepan. Add the two tablespoons of flour and stir briskly with a wooden spoon while cooking for one minute. Add the two gills of pasteurized whole milk and one gill of unsweetened liquid UHT 35% whipping cream. Mix thoroughly and boil for about five minutes, stirring, then remove the pan from the heat and let the sauce lose its fierce heat.
Step 4
Pound all the recovered raw lobster meat to a purée in a clean mortar. Separate the three eggs, reserving all their whites. Whisk the three yolks briskly into the sauce off the heat without scrambling them. Gradually add the sauce to the lobster in the mortar, mixing continuously.
Step 5
Season with the one teaspoon of salt, two saltspoons of cayenne and one saltspoon of grated nutmeg. Mix lightly, then press the entire preparation through a sieve into a large clean bowl.
Step 6
Beat the reserved whites from the same three eggs to a stiff froth and fold them gently into the lobster mixture. Put all the mixture into the buttered soufflé dish and bake promptly, uncovered, in the dry 180°C oven. Do not taste the raw mixture.
Step 7
Bake for about 25 minutes, until risen, set and cooked through, with the centre reaching at least 74°C. Continue cooking if needed; the time alone does not establish doneness. Remove and serve immediately in the dish.
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