Twice-baked lobster soufflés recipe
Make twice-baked lobster soufflés, an indulgent and luxurious dish that elevates any meal, offering elegance and flavour for special occasions.
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Ingredients
- 60 gm butter, coarsely chopped, plus extra for greasing
- 50 gm plain flour, plus extra for dusting (1/3 cup)
- 350 ml milk
- 2 egg yolks
- 8 eggwhites
- Lobster sauce
- 1 uncooked southern rock lobster (about 750gm), killed humanely
- 1 tbsp olive oil
- 1 onion, coarsely chopped
- 2 celery stalks, coarsely chopped
- 1 carrot, coarsely chopped
- 1 tbsp tomato paste
- 60 gm butter, coarsely chopped
- 60 gm plain flour
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