|Name:||Lobster and Morel Souffle||Contributor:||Martin Golding|
|Description:||Martin's idea of something to throw together if there are leftover morels.||Posted:||1995-05-25|
|Key words:||eggs, lobster, mushrooms||Category:||Main Dishes|
1 or 2 small lobster tails or 1 whole lobster
morels (same amount as lobster)
1/4 c sherry
|Preparation:||* souffle: Separate 5 eggs. Make a sauce, bring to boil, reduce heat to
minimum, stir in 4 egg yolks, continue stirring for two minutes (do not
allow to boil). Remove from heat, stir in any additional ingredients.
Whip 5 egg whites to firm peaks, combine 1/4 of whites with sauce and stir
to lighten, fold sauce into eggwhites, pour into a buttered 1.5 qt souffle
dish. Bake at 400F for fifteen minutes, reduce heat to 350 and bake 25
minutes longer or until firm (give it a gentle shake. If it quivers, it's
still slightly runny inside, which is how the French prefer it) and nicely
* rich cardinal sauce: to a basic cardinal sauce*, add lobster and
* grilled lobster: one large or two small lobster tails, or a whole
If whole, blanch or microwave briefly to set (if alive, the most humane
way to kill a lobster is to plunge it, headfirst and upside down, into
a pot of boiling water). Cut in half lengthwise, drizzle garlic oil over
the flesh side, grill a few minutes a side until the shell is red and
crisp and the flesh is at least nearly, but not over, done. If you started
with a whole lobster, add the tomalley (the nasty green stuff) to the
sauce, and save the coral (eggs, if present) to garnish.
* sauteed morels: Use about an equivalent volume to the lobster. Slice the
morels in pretty pieces. Saute in garlic oil or garlic and butter until
dry and lightly brown, add 1/4 cup sherry and stir until the sherry
is just absorbed.
* cardinal sauce : to a basic bechamel*, add lobster shell pounded with
butter, strain through a cloth (or fine sieve, if you don't mind teensy
crunchy bits). For the souffle, make 1.5 times the basic bechamel to
make up for the losses from straining.
* bechamel: Combine 2 Tbsp butter, 1-1/2 Tbsp flour in a saucepan, bring to boil while stirring, simmer one minute. Add 1-1/2 c milk, return to boil, simmer, stirring another two minutes. Add 1/2 tsp salt, pepper to taste.
|Equipment:||1.5 qt souffle dish|