Lobster Soufflé Recipe
Indulge in a lobster soufflé delicately flavoured with Kari Gosse. Rich and melt-in-the-mouth, it showcases the delicate flavours of Groix & Nature Blue Lobster Rillettes with Kari Gosse.
For
4 people
Préparation
20 minutes
Cooking
25 minutes
INGREDIENTS
100 g of Groix & Nature Blue Lobster Rillettes with Kari Gosse
4 eggs
30 g unsalted butter
30 g flour
180 ml whole milk
30 g freshly grated Comté cheese
1 tablespoon thick crème fraîche
Freshly ground black pepper
Preparation
1. Prepare the ramekins
Preheat the oven to 190°C (375°F), conventional heat.
Butter four individual ramekins, brushing upwards from the bottom towards the rim.
2. Prepare the soufflé base
Melt the butter over a low heat. Add the flour and stir to form a smooth roux.
Gradually pour in the warm milk, whisking continuously to prevent lumps from forming.
Allow to thicken over a low heat until you obtain a smooth, creamy béchamel sauce.
Remove from the heat and stir in the grated Comté cheese and crème fraîche.
3. Add the lobster
Stir the egg yolks into the mixture while it is still warm.
Then add the Groix & Nature Blue Lobster Rillettes with Kari Gosse. Mix gently.
4. Whisk the egg whites
Whisk the egg whites until stiff peaks form.
Fold them into the mixture in two batches, gently lifting the mixture with a spatula to keep it light and airy.
5. Bake the soufflés
Divide the mixture evenly between the four ramekins, filling each about three-quarters full.
Bake at 190°C (375°F) for 25 minutes.
The soufflés should be well risen, golden on top and slightly wobbly in the centre.
Important tip: Never open the oven door during baking.
Serving suggestions
Serve each soufflé in its ramekin, placed on a small plate lined with a linen napkin or baking paper. Garnish with a little chopped chives, grated lemon zest and a few baby leaves.
You can serve it with a small salad of mixed baby leaves dressed with a lemon vinaigrette, and drizzle a little Groix & Nature Lobster Oil around the ramekin for an extra touch of refinement.
