Lobster Souffle Recipe
Ingredients
3 tablespoons butter
4 tablespoons flour
1 cup chicken broth
1 cup light cream
1 teaspoon salt
Dash Tabasco
1 tablespoon minced parsley
1/2 cup fine dry breadcrumbs
2 cups cooked lobster meat, diced fine
4 eggs
Directions
Heat butter, add flour and let bubble.
Stir in chicken broth and cream and cook and stir until mixture comes to a boil and is thickened.
Remove from heat.
Add salt and pepper, parsley, breadcrumbs and lobster meat.
Beat egg whites until very stiff.
Beat egg yolks until thick and lemon-colored and fold into lobster mixture.
Fold in egg whites.
Pour into a 2-quart souffle dish or casserole of similar shape.
Bake in a 325° F.oven for about 1 hour
Stir in chicken broth and cream and cook and stir until mixture comes to a boil and is thickened.
Remove from heat.
Add salt and pepper, parsley, breadcrumbs and lobster meat.
Beat egg whites until very stiff.
Beat egg yolks until thick and lemon-colored and fold into lobster mixture.
Fold in egg whites.
Pour into a 2-quart souffle dish or casserole of similar shape.
Bake in a 325° F.oven for about 1 hour
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