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    Lobster Souffle

    3.5 hrs to make, serves 6



    • 3 (1 1/2 pound) lobsters


    • 2 Bay leaves
    • 1/2 cup Carrots
    • 1 Celery, rib
    • 1 cup Onions
    • 1 large sprig Tarragon, fresh
    • 1 1/2 tsp Tarragon, leaves
    • 1 large sprig Thyme, fresh
    • 1 1/2 cups Tomato, fresh
    • 1 Truffle, slices


    • 6 Eggs, large

    Canned Goods

    • 2 tbsp Tomato paste

    Baking & Spices

    • 4 tbsp All-purpose flour
    • 1 Black pepper, Freshly ground
    • 1 Pepper
    • 1 tbsp Potato starch
    • 2 Salt

    Oils & Vinegars

    • 2 tbsp Olive oil


    • 2 tbsp Butter, unsalted
    • 7 tbsp Butter
    • 1 cup Gruyere or emmenthaler cheese, grated
    • 1/2 cup Heavy cream
    • 1/4 cup Parmesan, grated
    • 1 1/2 cups Whole milk

    Beer, Wine & Liquor

    • 2 2/3 tbsp Cognac
    • 1 1/2 cups White wine


    • 4 3/16 cups Water

    Lobster Souffle

    3y Saved to Lobster


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