|Jacques Pepin's Lobster Souffle made with Duck Eggs|
You can hyperlink to the original recipe above, but here's a synopsis. The recipe has 3 main parts:
1. The fluffy Cheese Souffle
We used 4 Duck Egg Whites and 3 Duck Egg Yolks and a 4-Cheese Italian Blend. The pan is coated with butter and Parmesan Cheese, and the top is sprinkled with it. The basic process is to make a browned butter Bechamel Sauce, stir in egg yolks, then fold in whipped egg whites. Who knew souffle was so easy to make? We'll definitely be making more.
We really abbreviated this step, but the sauce was still wonderful. Instead of making lobster stock from scratch, we used 4 cups of Penzeys Seafood Soup Base and Seasoning. This sauce is like a wine reduction sauce infused with seafood stock and tomatoes and takes almost 2 hours to make - even the way we made it.
We also abbreviated this step by cutting the lobster out of the tails, dicing it, and sauteing it in butter, then re-heating it quickly right before serving. To assemble this dish, spoon the lobster into a soup bowl, pour Sauce Americaine over it,then top with a generous scoop of the souffle.
|Camellias from our garden|