Lobster Soufflé with Sauce Nantua | Saveur
Chef Michel Bourdin reminded us, "Always remember that the guest has to wait for the souffle, but the souffle can't wait for the guest."
Ingredients
- 3 tbsp. butter
- 3 tbsp. flour
- 2 cups hot milk
- 1 cup heavy cream
- <sup>1</sup>⁄<sub>4</sub> cup crustacean butter
- Meat from 1 1-1.2-lb. boiled Maine lobster, cut into 1'' pieces
- Salt and freshly ground white peppe
- 7 tbsp. butter
- <sup>1</sup>⁄<sub>2</sub> cup freshly grated parmigiano-reggiano
- 8 eggs
- Salt
- <sup>1</sup>⁄<sub>3</sub> cup flour
- 1 cup hot milk
- <sup>1</sup>⁄<sub>2</sub> cup grated gruyere cheese
- Cayenne
- Freshly ground white pepper
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