Lobster Souffle and Upside Down Banana Toffee Cake

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!

You can hyperlink to the original recipe above, but here’s a synopsis.  The recipe has 3 main parts:
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.

2.  The Sauce Americaine:
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.

3.  Butter Sauteed Lobster
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.

This recipe comes from fellow-blogger, Delightful Bitefuls (don’t you love that name?).  It’s made in a cast iron skillet!  And is amazingly delicious.  The cake has a light, soft crumb, and toffee sauce – butter, rum, and brown sugar – what’s not to love?  It was quick to put together and best served warm!  We used a Goose Egg instead of 2 Chicken Eggs, but other than that, followed the recipe, as written.
 I will definitely be making this for my brother very soon.  Here is a printable version of the recipe.
Bon Appetit!

Camellias from our garden

These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!


  1. says

    Oh my, that looks amazing! I can’t tell you how many times I read your blog and then wish that I was eating at your house instead of mine. That dish looks like something that I would order in a fancy restaurant. Well done!

  2. says

    Wow! What a wonderful meal. My parents used to keep ducks on their hobby farm (though they eventually gave up because the ducks became the local bald eagles’ favourite meal) and I loved baking with their eggs.

  3. says

    Susan, As I said last week, I so want to come to dinner. Will wash for leftovers. Your meal sounded fantastic (I already know it was) and I look forward to make the dessert. I love anything that can me made in a cast iron skillet. I own several, all sizes. Thank you for sharing this amazing meal with all of us. Mary Hirsch http://www.lightsonbrightnobrakes.com/

  4. says

    I love reading your posts, you make everything look so delicious. This was my first attempt making a soufflé and I
    truly enjoyed it. Not quite as difficult as I thought. I will now try to make others, including dessert. Love all the
    photos you put out there, plus the presentation of all your dishes.

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