Sunday, May 18, 2014

Lobster Cardinale Souffle (1969)

  • 1 cup lobster meat
  • 1 cup chicken or fish stock
  • 8 egg whites
  • 6 egg yolks
  • 2 tbspns cognac
  • 1 tbspns tomato paste
  • 1/4 cup whipping cream
  • 1/4 cup shallots
  • 3 tbspns butter
  • 4 tbspns flour
  • 1/4 cup parmesan cheese
  • Salt and pepper
Preheat oven to 400 degrees. 

Melt the butter and add the shallots.  Saute shallots until softened.  Gradually add stock and whipping cream.  Remove from heat, and add the egg yolks one at a time.
Add the lobster meat, tomato paste, and salt and pepper to taste.  

Beat the egg whites until stiff, adding a pinch of salt and 1/8 tsp of cream of tartar. Fold the lobster mixture into the egg whites.  Fill into a prepared 6-cup souffle dish. Sprinkle the surface of the unbaked souffle with grate parmesan cheese. 

Place souffle dish in preheated oven, and immediately reduce the heat to 375 degrees. Bake for 25 minutes.  Serves 4 to 6. 

(Origin - "Souffle Spectaculars" by Irena Kirshman, 1969.)

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