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)

1. Preheat oven to 350u0b0F
2. 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.
3. Beat in egg yolks 1 at a time. Add salt and pepper. Fold lobster and dill into mixture and set aside.
4. Beat egg whites till stiff (but not dry) and fold into lobster mixture.
5. Butter a 2-quart souffle dish and coat it w/fine dry bread crumbs (bread crumbs are optional, but they are used in Sweden).
6. 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).
7. 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)