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Souffle De Homard
Algemeen
Bereidingstijd: 10-20 minuten
Maaltijdgang: Hoofdgerecht /
Soort keuken: Internationale keuken
Techniek:
Aantal personen: 4 personen
Ingredienten:
9 egg yolks Cayenne pepper, to taste
10 tbsp dry Vermouth Drop of lemon juice
Salt and pepper, to taste Egg whites
6 soup spoons whipped cream 80g butter
2 x 600g cooked lobsters 20g flour
20 ml glace americaine sauce, reduced
Voorbereiding:
Bereidingswijze:
Make a sabayon by whipping egg yolks and Vermouth over boiling water until it thickens. Season with salt and pepper, add cream. Slice lobster tails and claws. Keep 12 nice slices aside and make a ragout (salpicon) with the rest mixed with the glace americaine. Season with salt, pepper, cayenne pepper, and a drop of lemon juice. Whip whites with a pinch of salt but not too stiffly. Butter and flour 6 souffle dishes.
Mix, the lobster ragout with the sabayon and gradually add the egg whites Place mixture into dishes and bake for 4 minutes in the oven at 350F (180C) Remove from oven and place 2 slices of remaining lobster on top of each souffle. Bake again for S minutes. Serve immediately.
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