At a Glance
- Prep Method: null
- Ready Time:
Recipe By: Justin McArthur
Ingredients
- one 3 pound live lobster
- Court Bouillon
- 1 1/2 pound Russet Potatoes
- 2 ounce chopped shallot
- 1 teaspoon diluted English Mustard
- 2 ounces dry white wine
- 2 eggs
- 2 ounces fresh grated parmesan
- 3 ounces butter
- 1 ounce chopped chives
- Seasoning
Preparation
Boil the lobster in the court bouillon.
Peel the potatoes, cut and put onto boil in salted water.
Remove the lobster, cut in half lengthways, remove the flesh from the tail and claws.
Mash (puree) the potatoes season well and add 2 ounces of the butter, and keep warm.
In a small sauteuse met the remaining butter, add the shallots and swat without color, add the wine and reduce by half then add the mustard.
Dice the lobster flesh and add to the shallot reduction and keep warm.
Separate the eggs, mix the yolks into the mashed potatoes, whisk the whites to a stiff peaks.
Add a little of the whites to the potato to soften the mixture then fold in the remaining whites.
Fold in the warm lobster and reduction.
Place the mixture back into the lobster shells, level the top and sprinkle with the grated parmesan.
Bake in hot oven (375) until the soufflés have risen and are golden brown.
Serve immediately.
This goes well with a sauce American served on the side.
