Souffle of Lobster

Ingredients

• two hen lobsters
• six eggs
• half a pint of well-reduced creamy Bechamel sauce
• pepper
• salt
• nutmeg
• a little cayenne

Method

1. 1

   Split the lobsters; remove the flesh from the shell, and pound in a mortar until very fine.

2. 2

   Make the Bechamel sauce hot, and add it by degrees to the lobster, also the yolks of the eggs and the seasoning.

3. 3

   Rub all through a sieve into a basin.

4. 4

   Beat up the whites of the eggs to a stiff froth; mix all lightly together; put it into a well-buttered mould, and steam for an hour and a quarter.

5. 5

   Turn out onto a hot dish, and serve with the following sauce: Take the eggs and coral of a lobster; wash and dry well; pound in a mortar with double its quantity of fresh butter; rub through a fine sieve, and put in a cool place until required.

6. 6

   Put half a pint of creamy Bechamel sauce in a stewpan; add two ounces of butter, a pinch of cayenne, half a gill of cream, one dessertspoonful of tarragon vinegar and one ounce of the lobster butter.

7. 7

   Stir well over boiling water until hot, but without letting the sauce boil.

8. 8

   Serve in sauceboat with the souffle of lobster.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 20. The excerpt below is the record exactly as published.

SOUFFLE OF LOBSTER mWO hen lobsters, six eggs, half a pint of well- reduced creamy Bechamel sauce, pepper, salt, nutmeg and a little cayenne

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