Langouste Soufflé from The Robert Carrier Cookbook by Robert Carrier
Cook langoustes or lobsters in boiling salted water or a court-bouillon of your choice for 25 minutes. Allow them to cool in their own juices. Cut shells in half and remove flesh. Pound flesh in a ...
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 app.ckbk.com.
Ingredients
- fresh butter
- ¼ pint double cream
- paprika, salt and freshly ground black pepper
- ½ pint béchamel sauce
- 4 egg yolks
- boiling salted water or court-bouillon
- 2 live langoustes or lobsters (about 2 pounds each)
- 5 egg whites, stiffly beaten
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