Lobster souffle

Makes two soufflés in dishes sized 10.5cm base diameter and 5cm high.

For the base

  • 100ml lobster stock, reduced by half to 50ml
  • 40ml cream
  • 20g butter
  • 15g plain flour
  • Freshly grated nutmeg
  • Pinch of sea salt
  • Freshly ground white pepper
  • 2 extra large (61g) egg yolksTo finish the soufflé

To finish the soufflé 

  • 20g shallots, peeled and finely chopped
  • 20g unsalted butter plus about 1 tbsp very soft butter
  • 5g tiny Italian capers, well drained
  • Remaining joint and leg meat, roughly chopped
  • 50g Gruyere cheese, freshly grated
  • Few sprigs of chervil, stalked and finely chopped
  • 140g egg white at room temperature

Combine the reduced lobster stock and cream. Put the butter into a small saucepan and place it on medium heat. When the butter starts to foam, whisk in the flour, cook for one minute, then whisk in the cream and stock. Remove from the heat, season with nutmeg, salt and pepper and, while it is still hot, whisk in the egg yolks.

Measure the weight of a mixing bowl. Scrape the base mixture into the bowl and immediately cover with plastic. Pierce a few small holes in the top to allow steam to escape. Check the weight of the base – it should be very close to 130g. If you have more, remove it before proceeding.

Sauté the shallots in the 20g butter until they are just softened. Using the additional very soft butter, grease the souffle dishes, paying particular attention to the rims. Add the capers, lobster and half the cheese to the soufflé base.

Preheat the oven to 175 degrees. Whisk the egg white until it forms soft peaks and gently fold into the mixture. Fill the soufflé dishes to the line, top with the remaining cheese and chervil and cook until golden and puffed.

© Copyright 2012 - 2015 Tasmanian Rock Lobster Fisherman's Association