Ingredients Jump to Instructions ↓

  1. 1 2-pound live lobster

  2. 1 tablespoon butter

  3. 1 tablespoon minced carrot

  4. 1 tablespoon minced celery

  5. 1 tablespoon minced chives

  6. 1/2 tablespoon minced parsley salt and pepper to taste

  7. 1/4 cup vegetable oil

  8. 1/2 teaspoon paprika

  9. 1 tablespoon cognac

  10. 1/2 cup dry white wine

  11. 1/2 cup heavy cream

  12. 1/2 cup cream sauce

  13. 1 1/2 tablespoons heavy cream

  14. 1 1/2 tablespoons dry sherry

  15. 1 recipe cheese souffle made with half Parmesan and half Gruyere cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375° F. Prepare a 1-quart souffle dish with a collar. While the lobster is still alive, separate the tail and body with a heavy, sharp knife. Remove the claws from the lobster and chop each claw into 3 pieces. Chop the tail into 3 pieces. Chop the body in half lengthwise and crosswise into 4 sections. In a small skillet, saute the carrot and celery in the butter until soft. Season with chives, parsley, salt, and pepper. In a 12-inch skillet, heat the oil and saute the lobster, carrot mixture, and paprika until the lobster shell turns red. Stir in the cognac, wine, and ½ cup cream and simmer gently for 10 minutes. Remove the lobster from the sauce and take the meat from the shells. Cut into ¼-inch slices. Reduce the sauce by half. Stir in the cream sauce, remaining cream, and sherry. Cook, stirring, 1 minute. Strain. Pour half of the sauce over the lobster and reserve the remainder. Place the lobster mixture in the bottom of the souffle dish. Prepare the souffle and pour over the lobster. Bake 35 to 40 minutes. Heat the remaining sauce. Serve the souffle with the sauce on the side. Note: This can also be prepared as a rolled souffle. The lobster sauce can be prepared several days ahead and reheated, or even frozen. It can also be served alone without its souffle topping.


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