Lobster Soufflé

“A whole lobster in the center of the table is one of the most exciting things I can think of. Ah! The anticipation of setting it on the table and watching everyone light up, there’s nothing better. Except, maybe the first crispy pour of chilled white wine as the souffle is baking. This lobster souffle is a gorgeous mix of messy undone and over the top glamour.” — Jamie Malone

I had never made a lobster soufflé until our photo shoot for this menu. Suddenly I’m scrambling to make a soufflé base on an induction burner. It took maybe 25-30 minutes from start to finish (including me whipping egg whites by hand! and breaking down the lobster). We dolloped the souffle on the lobster and threw it in the oven. Et voila! Perfection. So if I can do this on the fly, then you can do this planned.

Lobster Soufflé
serves 2

shopping list —

• 1 chick lobster

• flour for dusting

for the soufflé —

• 3 tablespoons butter

• 3 tablespoons flour

• 1 cup milk

• 4 egg yolks

• 1 cup grated Gruyere

• salt and pepper to taste

• 5 egg whites

• 1/4 tsp cream of tartar

equipment —

• sauce pot

• spatula

• whisk

• kitchen aid or hand mixer with whisk attachment

• oven-proof platter or sheet tray

steps —

to break down the lobster —

1. Flip the lobster over onto it’s back, and cut down the middle through the tail and its head using a sharp knife. The lobster body will show you where to cut.

   *Chef tip: I hold my knife with two hands so I can get a little more leverage and be able to rock the knife just a bit to cut through the tough shell. My dominant hand holds the bolster of the knife while my other hand presses on the spine of the knife. I also prefer to have a towel between my non-dominant hand and the spine of the knife, just in case the knife slips.

2. Clean the lobster by removing the tomalley, then rinse it under cold water. Cut off eight legs, keeping the claws on.

for the soufflé base —

1. Melt the butter in a sauce pot over medium heat. Stir in the flour with a spatula. Cook for about 2 minutes without browning.

2. Add the milk, a little at a time, whisking until smooth between each addition. Cook until thickened, whisking constantly to avoid scorching. The mixture will be thick.

3. Remove from the heat, and add the egg yolks one at a time, then add the cheese. Transfer to a mixing bowl. Season with salt and pepper to taste.

   *You can make the soufflé base ahead of time and stop after step 3. Refrigerate the bechamel until you’re ready to make the lobster soufflé.

4. In a clean, dry mixing bowl, beat the egg whites with a whisk attachment until foamy. Add the cream of tartar and a pinch of salt. Beat to stiff peaks.

5. Immediately fold the egg whites into the bechamel mixing bowl in three parts.

   *Chef Tip: use a whisk to fold the egg whites in to keep the mixture as airy as you can — and don’t over-mix! It’s okay if there are some egg white streaks.

for the lobster souffle —

1. Preheat the oven to 375ºF.

2. Place the lobster halves on an oven-proof platter or baking tray so their backs touch, lobster meat facing up. Season lightly with salt and brush with a little melted butter.

3. Dust the cavity and meat with a little flour to help the soufflé base adhere.

4. Immediately after folding in the egg whites, spoon the soufflé base over the lobsters to completely cover the tail and head, leaving the claws exposed.

5. Bake for 10-12 minutes or until the lobster is cooked and the soufflé is golden brown.

6. Parade to the table.