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| Name: | Lobster and Morel Souffle | Contributor: | Martin Golding |
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| Description: | Martin's idea of something to throw together if there are leftover morels. | Posted: | 1995-05-25 |
| Key words: | eggs, lobster, mushrooms | Category: | Main Dishes |
| ID: | 475 | Updated: | 2006-04-02 11:33:08 |
| Ingredients: | 5 eggs
butter 1 or 2 small lobster tails or 1 whole lobster garlic oil morels (same amount as lobster) 1/4 c sherry flour milk salt pepper |
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| Preparation: | * souffle: Separate 5 eggs. Make a sauce, bring to boil, reduce heat to
minimum, stir in 4 egg yolks, continue stirring for two minutes (do not allow to boil). Remove from heat, stir in any additional ingredients. Whip 5 egg whites to firm peaks, combine 1/4 of whites with sauce and stir to lighten, fold sauce into eggwhites, pour into a buttered 1.5 qt souffle dish. Bake at 400F for fifteen minutes, reduce heat to 350 and bake 25 minutes longer or until firm (give it a gentle shake. If it quivers, it's still slightly runny inside, which is how the French prefer it) and nicely browned. * rich cardinal sauce: to a basic cardinal sauce*, add lobster and truffles. * grilled lobster: one large or two small lobster tails, or a whole lobster. If whole, blanch or microwave briefly to set (if alive, the most humane way to kill a lobster is to plunge it, headfirst and upside down, into a pot of boiling water). Cut in half lengthwise, drizzle garlic oil over the flesh side, grill a few minutes a side until the shell is red and crisp and the flesh is at least nearly, but not over, done. If you started with a whole lobster, add the tomalley (the nasty green stuff) to the sauce, and save the coral (eggs, if present) to garnish. * sauteed morels: Use about an equivalent volume to the lobster. Slice the morels in pretty pieces. Saute in garlic oil or garlic and butter until dry and lightly brown, add 1/4 cup sherry and stir until the sherry is just absorbed. * cardinal sauce : to a basic bechamel*, add lobster shell pounded with butter, strain through a cloth (or fine sieve, if you don't mind teensy crunchy bits). For the souffle, make 1.5 times the basic bechamel to make up for the losses from straining. * bechamel: Combine 2 Tbsp butter, 1-1/2 Tbsp flour in a saucepan, bring to boil while stirring, simmer one minute. Add 1-1/2 c milk, return to boil, simmer, stirring another two minutes. Add 1/2 tsp salt, pepper to taste. |
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| Notes: | |||
| Equipment: | 1.5 qt souffle dish | ||