This is the 2nd of 2 seafood recipes I’ve posted from my “Classic Scandinavian Cooking” by Nika Hazelton cookbook. We’re lucky here in Iceland that lobster is not only fairly plentiful, but reasonably priced by US standards & can on occasion be found at SALE prices! It is almost always of the Langostino variety, but many believe the Langostino variety to have the better flavor of all the varieties. (Times given do not include time for sauce to cool)
My Private Note
Units: US | Metric
- 1Preheat oven to 350°F
- 2Melt 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.
- 3Beat in egg yolks 1 at a time. Add salt and pepper. Fold lobster and dill into mixture and set aside.
- 4Beat egg whites till stiff (but not dry) and fold into lobster mixture.
- 5Butter a 2-quart soufflé dish and coat it w/fine dry bread crumbs (bread crumbs are optional, but they are used in Sweden).
- 6Pour soufflé mixture into dish & bake about 30-40 minutes or till puffed and golden. Serve immediately (serve with steamed potatoes and butter or hollandaise).
- 7NOTE ON RECIPE: “Though the quantities of the soufflé can be doubled, it is far better to make 2 smaller soufflés rather than 1 large one. Smaller soufflés bake better.”.
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Nutritional Facts for Hummersuffle - Swedish Lobster Soufflé
Serving Size: 1 (203 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 433.9
- Calories from Fat 332
- Total Fat 36.9 g
- Saturated Fat 20.0 g
- Cholesterol 506.3 mg
- Sodium 641.6 mg
- Total Carbohydrate 9.8 g
- Dietary Fiber 0.2 g
- Sugars 0.9 g
- Protein 15.6 g
The following items or measurements are not included: