Lobster Soufflé with Sauce Nantua
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."
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Souffle dish
- Saucepan
- Skillet
- Whisk
- Mixing bowl
- Slotted spoon
- Spoon
- Paper towel
- Plastic wrap
- Grater
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Refrigerator
Ingredients
- 3 tbsp. butter
- 3 tbsp. flour
- 2 cups hot milk
- 1 cup heavy cream
- 1⁄4 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
- 1⁄2 cup freshly grated parmigiano-reggiano
- 8 eggs
- Salt
- 1⁄3 cup flour
- 1 cup hot milk
- 1⁄2 cup grated gruyere cheese
- Cayenne
- Freshly ground white pepper
