Lobster - Premium Seafood

Souffle is accompanied by assorted greens dressed with a fresh herb vinaigrette. Always serve a souffle straight from the oven before it collapses.

• 16 cups (4 L) water
• 1 tbsp (15 mL) salt
• 1 medium onion, peeled and halved
• 1 medium carrot, peeled and diced
• 2 stalks celery
• 2 small bay leaves 4 whole cloves
• 6 whole allspice
• 2-3 tomatoes, cut in chunks
• 1 tbsp (15 mL) paprika
• 1 ½ lb (650 g) lobster
• 2 tbsp (30 mL) unsalted butter
• 2 tbsp (30 mL) all-purpose flour
• 1 cup (250 mL) reserved lobster stock
• ¼ cup (60 mL) heavy cream (35% M.F.), warmed
• ¼ tsp (1 mL) lemon juice
• 1 tbsp (15 mL) brandy
• 6 whole eggs, separated
• salt and freshly ground white pepper to taste

Pour water into large stockpot Add salt, onion, carrot, celery, bay, cloves, allspice, tomatoes and paprika.

Bring to a boil; reduce heat and simmer 15 minutes. Return to full boil, add lobster, cover and cook 15 minutes.

Remove lobster from pot and set aside to cool. Keep stock hot.

Twist the tail and claws from the lobster body. Remove meat from shells, cut into small chunks and reserve.

Split body in half, place in stockpot and return to a boil. Reduce heat and simmer 1 hour. Strain, discarding solids and reserving stock.

Preheat oven to 400°F (200°C). In a heavy saucepan, melt butter and whisk in flour. Cook over low heat for 1 minute, then add cream and 1 cup (250 mL) reserved lobster stock. Bring to a boil, whisking constantly until sauce thickens. Remove from heat; whisk in lemon juice, brandy and egg yolks. Add lobster meat, season with salt and pepper and set aside.

Butter and lightly flour a 2-quart (2-L) souffle dish. Beat egg whites until stiff, but not dry, then gently fold in the lobster mixture. Pour into souffle dish and bake for 15-20 minutes, until puffed and browned. Serve immediately.

Serves 4.