Lobster Souffle’

  • 3 tbs unsalted butter
  • 3 tbs flour
  • 6 eggs, separated
  • 1 lb lobster meat
  • 1 onion, chopped
  • 1/2 lb mushrooms, chopped
  • 1 cup milk or cream
  • 2 oz Parmesan or Gouda cheese

Melt butter in saucepan and stir in flour to make a base. Add chopped onions & mushrooms, cook for a few minutes. Add milk then lobster meat to warm through.

Butter the sides of souffle dish or individual ramekins. Preheat oven to 325.

Beat egg whites in a bowl by hand or mixer until stiff peaks form. Takes about 10 minutes. Add egg yolks to lobster mixture and stir to mix, should be cool not hot, you don’t want to cook the eggs.

Mix in cheese or sprinkle on the bottom of baking dishes. Mix the lobster base with the egg whites with a soft spatula and pour total mixture into baking dishes. Sprinkle with parsley, salt & pepper and bake until cooked through, about 45 minutes if a large dish or less time if individual ramekins.

Serve immediately with bacon, toast & coffee!   (FYI, I didn’t have the mushrooms, so just omitted those.  I used Romano and Parmesan cheeses for the bottom of the ramekins, and next time, I’ll use 8 egg whites and 6 yolks, to get a better rise.)