|Jacques Pepin’s Lobster Souffle made with Duck Eggs|
Our friend, Karen, who has a beautiful ranch in Santa Paula, gave us some Duck and Goose Eggs. She told us that Duck Egg Whites fluff up higher than Chicken Egg Whites, so we wanted to make something special with them. We also had some Lobster Tails, so when I found this recipe, we decided to try it. Needless to say, we didn’t follow every step of Jacques Pepin’s recipe, which would probably make him cringe, but the end result was melt-in-your-mouth culinary perfection!
1. The fluffy Cheese Souffle
We used 4 Duck Egg Whites and 3 Duck Egg Yolks and a 4-Cheese Italian Blend. The pan is coated with butter and Parmesan Cheese, and the top is sprinkled with it. The basic process is to make a browned butter Bechamel Sauce, stir in egg yolks, then fold in whipped egg whites. Who knew souffle was so easy to make? We’ll definitely be making more.
We really abbreviated this step, but the sauce was still wonderful. Instead of making lobster stock from scratch, we used 4 cups of Penzeys Seafood Soup Base and Seasoning. This sauce is like a wine reduction sauce infused with seafood stock and tomatoes and takes almost 2 hours to make – even the way we made it.
We also abbreviated this step by cutting the lobster out of the tails, dicing it, and sauteing it in butter, then re-heating it quickly right before serving. To assemble this dish, spoon the lobster into a soup bowl, pour Sauce Americaine over it,then top with a generous scoop of the souffle.
|Camellias from our garden|