Lobster Souffle

Ingredients

• a moderate-sized hen Lobster
• an equal quantity of butter
• season to taste with salt
• season to taste with pepper
• a very small quantity of cayenne pepper
• the well-beaten yolks of three eggs
• the whites, which should have been whipped to a thick foam
• 3 tablespoonfuls of thick cream

Method

1. 1

   Pound Lobster meat and spawn with butter, season.

2. 2

   Boil shells and trimmings in veal stock for half an hour, then strain.

3. 3

   Mix pounded meat with cream and lemon juice, stir over heat until nearly boiling.

4. 4

   Cool, then mix in egg yolks and whipped whites.

5. 5

   Pour into a souffle-tin and bake.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 383. The excerpt below is the record exactly as published.

Lobster Souffle. — (1) Pick the meat out of the shell of a moderate-sized hen Lobster, and put it with some of the spawn into a mortar ; pound it, work in an equal quantity of butter, and season to taste with salt, pepper, spiices, and a very small quantity of cayenne pepper. Put the shells and trimmings of the Lobster into the mortar, first removing the above mixture, and pound slightly, then put them in a saucepan with some veal stock, and boil gently for half-an-hour, or until the stock is well flavoured until the Lobster, then strain it. Put the pounded meat into a stewpan with 3 table-spoonfuls of thick cream, the strained juice of half a lemon, and a sufficient quantity of the strained liquor to bring the whole to the consistency of Lobster sauce. Stir it over the fire until well mixed and on the point of boiling, then move it off'. When the mixture has got nearly cold, stir in the well-beaten yolks of three eggs, and then the whites, which should have been whipped to a thick foam

Cook this with the app: pantry check, scaling, and the assistant.