Hummersuffle - Swedish Lobster Soufflé

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READY IN: 50mins
SERVES: 3
YIELD: 3 1 cup
UNITS: US

INGREDIENTS

Nutrition
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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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