Cantonnier Lobster Soufflé | Saputo Foodservice

Ingredients

• 2 lobsters, cooked; meat removed and reserved
• 2 ribs celery, roughly chopped 
• 2 medium carrots, peeled and roughly chopped 
• 1 medium yellow onion, roughly chopped
• 1 clove garlic, finely chopped 
• 2 bay leaves
• 1 tsp whole black peppercorns
• 2 Tbsp ketchup 
• 2 Tbsp vegetable oil
• 2 litres water
• 2 Tbsp butter 
• 1 cup cream 
• Salt and pepper to taste
• 2 lobster tails, chopped 
• 4 lobster claws, reserved for plating
• 2 tbsp flour 
• Pinch of salt
• Fresh cracked pepper
• 1 cup milk 
• 4 egg yolks
• 1 cup grated Cantonnier cheese 
• 2 egg whites
• ½ tsp cream of tartar
• Butter to grease molds (as needed)
• ½ cup chives
• ½ cup chervil 
• ½ cup parsley 
• ½ cup dill 
• Zest of ½ lemon
• Olive oil to drizzle