Hummersuffle - Swedish Lobster Soufflé
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup light cream (heated)
- 6 eggs (separated)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup lobster meat (chopped)
- 1 tablespoon dill (chopped)
- fine dry breadcrumb (optional)
- Preheat oven to 350u0b0F
- 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 souffle dish and coat it w/fine dry bread crumbs (bread crumbs are optional, but they are used in Sweden).
- Pour souffle 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 souffle can be doubled, it is far better to make 2 smaller souffles rather than 1 large one. Smaller souffles bake better.".
butter, flour, light cream, eggs, salt, white pepper, lobster, dill
Taken from www.food.com/recipe/hummersuffle-swedish-lobster-souffl-168433 (may not work)