Hummersuffle - Swedish Lobster Soufflé
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
3 1 cup
- Serves:
- 3
ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup light cream (heated)
- 6 eggs (separated)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 cup lobster meat (chopped)
- 1 tablespoon dill (chopped)
- fine dry breadcrumb (optional)
directions
- Preheat oven to 350°F
- Melt 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.
- Beat in egg yolks 1 at a time. Add salt and pepper. Fold lobster and dill into mixture and set aside.
- Beat egg whites till stiff (but not dry) and fold into lobster mixture.
- Butter a 2-quart soufflé dish and coat it w/fine dry bread crumbs (bread crumbs are optional, but they are used in Sweden).
- Pour soufflé mixture into dish & bake about 30-40 minutes or till puffed and golden. Serve immediately (serve with steamed potatoes and butter or hollandaise).
- NOTE 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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RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)