Twice-baked Lobster Souffles

 

Australian Gourmet Traveller recipe for twice-baked lobster soufflés.

What you will need

60 gm butter, coarsely chopped, plus extra for greasing

50 gm (1/3 cup) plain flour, plus extra for dusting

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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