From the Kitchen of Terri Bergman

Lobster Soufflé

I do love the classic French Soufflé, but here I am suggesting a Soufflé that is much easier to make, prepare ahead and perfect for that special brunch, appetizer or dinner party.  This has the basic formula of Strata…but we kick it up a bit.  It won’t fall, is perfect to remove and plate, just a great idea for an elegant appetizer.  Delicious!

LEVEL: Intermediate-you got this!

1# Lobster Cooked, *shelled and broken into small pieces
*Save shells to prepare Thermador Sauce if desired
1 Cup aged cheddar Cheese shredded
½ cup shredded Parmesan
½ loaf of a baguette (or any rustic white bread)cubed
1 tsp each of Finely minced Parsley and Green Onion (Optional)
6 eggs
½ cup butter melted
1 tsp Amazing Heat
½ tsp Dry Mustard
2 ozs of Dry sherry
1 cup Milk
1 cup Cream
1 Tbsp Butter (to sautée small pieces of garnish lobster with)

Prepare 6 individual ramekins by greasing.
Arrange the seafood, cheese, and bread into layers in the Ramekins (reserve Sm amt. lobster for top garnish)
Pour melted butter evenly over each mixture.
In a medium bowl beat the eggs, add the Mustard, Amazing Heat, pinch salt/pepper, milk and cream.  When well blended add the Dry Sherry.
Pour over egg mixture over individual Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approximately 40 minutes. Garnish with small reserved pieces of buttered Lobster.
Can be served in Ramekins or removed and plated on Thermador Sauce. 

Quickie Thermador, lobster shells gently boiled 2 cups stock (seafood or chicken), 10 minutes, strain, add 1 tsp AMZ Heat, 3 Tbsp Butter, ½ C Cream, warm to thicken.


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