Recipe: Lobster soufflé
Lobster soufflé recipe, at home it’s always a great moment when I decide to make a soufflé, but this time I got a large batch of langoustines that I had to work on the same day. I launched into this lobster soufflé, divinely flavored with the damsels of the sea. This soufflé was appreciated by all. I love the langoustine season, I have memories when my sister lived in La Turbale. In the evening we would sometimes eat only langoustines, outside, facing the sea. This leaves lasting memories. It was there that we learned to love langoustines.
Recipe ingredients
- Lobster soufflé recipe for 6 people:
- 7 eggs
- 16 langoustines
- 400 g of Comté
- 90 g flour
- 110 g butter
- 50 cl of milk
- 1 pinch of Espelette pepper
- Nutmeg
- Salt and pepper.
Instructions
- Butter a soufflé dish.
- Separate the egg whites from the yolks.
- Destroy the langoustines.
- Roll the langoustines in the Espelette pepper.
- Sear the langoustines in 20 g of butter.
- Mix the langoustines finely.
- Make the béchamel rather tight as here. By respecting the above doses.
- The bechamel sauce should be thick.
- Incorporate the langoustines mixed with the béchamel sauce.
- Add the egg yolks off the heat.
- Grate the Comté then incorporate into your preparation.
- Salt and pepper.
- Grate half a nutmeg.
- Whip the egg whites until stiff with a pinch of salt.
- Stir the whites into the cheese sauce.
- Fill the mold ¾.
- Bake in a hot oven, rotating heat at 180 ° for 45 minutes.
- Enjoy hot.
Preparation time: 20 minutes
Cooking time: 45 minutes
Number of people: 6
5 star rating: 1 review
What wine to drink with: Langoustine soufflé
My favorite wine for this recipe: Côte Rôtie Cépage Syrah and Viognier
Temperature between 15 ° and 17 °
Destroy the langoustines
Seize the carcasses
Langoustines
Incorporate the eggs
One by one
