Lobster soufflé

How to make it

1. 1

   Make the white sauce

   Melt the butter, stir in the flour and thin with the milk. Cook until the mixture leaves the sides of the pot, and cool it well.

2. 2

   Mix in the flavour

   Stir in the egg yolks, the boiled, finely chopped lobster, sherry, cayenne and salt to taste.

3. 3

   Fold in the whites

   Finally fold in the stiffly whisked egg whites and the lobster colouring.

4. 4

   Bake

   Put the mixture in a buttered and breadcrumbed mould. Bake in the oven (moderate heat, approx. 175 °C (345 °F)) for 1 hour, or in a water bath for about 1 1/2 hours. Serve with asparagus sauce.