Hummersuffle - Swedish Lobster Soufflé

Ingredients

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup light cream (heated)
• 6 eggs (separated)
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 cup lobster meat (chopped)
• 1 tablespoon dill (chopped)
• fine dry breadcrumbs (optional)

Directions

1. 1

   Preheat oven to 350°F

2. 2

   Melt butter and blend in flour. Add cream gradually, stirring constantly. Cook till mixture is smooth and thick, remove from heat and allow sauce to cool.

3. 3

   Beat in egg yolks 1 at a time. Add salt and pepper. Fold lobster and dill into mixture and set aside.

4. 4

   Beat egg whites till stiff (but not dry) and fold into lobster mixture.

5. 5

   Butter a 2-quart soufflé dish and coat it w/fine dry bread crumbs (bread crumbs are optional, but they are used in Sweden).

6. 6

   Pour soufflé mixture into dish & bake about 30-40 minutes or till puffed and golden. Serve immediately (serve with steamed potatoes and butter or hollandaise).

7. 7

   NOTE ON RECIPE: “Though the quantities of the soufflé can be doubled, it is far better to make 2 smaller soufflés rather than 1 large one. Smaller soufflés bake better.”.