Start the New Year with a lobster soufflé!

lobster kristofers

So you think your holiday cooking is over?  Wrong……

Just when you’ve cleaned up your kitchen and waived at that last relative’s car pulling out of the driveway, New Year’s Eve creeps up on you.   

Make something special this New Year’s Eve.   Try my stuffed lobster tail recipe.   You can use a smaller, less expensive lobster tail for this recipe.   Plus, it can be used as a terrific first coarse (just one half needed per person) or as an entree (alone or with a small filet for a surf and turf.)   You can make the stuffing ahead but not stuff the tails until about one hour before cooking.

I have had a terrific 2014 and hope you have too!  See you in 2015……..

STUFFED LOBSTER TAILS
Serves 6 entrée portions or 12 appetizer portions to serve with a surf and turf

  • Six 4 to 5-ounce lobster tails
  • 2 large egg whites
  • Approximately 1/2 cup to 2/3 cup heavy cream
  • 1/2 cup to 1 cup Panko bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons softened melted butter
  • 2 teaspoons Old Bay Seasoning, divided

To prepare the lobster soufflé- Cut the lobster tails in half.  Carefully remove the meat.  Set the shells aside. shell side down, on a parchment or foil-lined baking sheet.

Place the lobster meat into the processor.  Pulse about 15 seconds.  Add the egg whites.  Slowly add 1/2 cup of the cream and pulse until smooth.  Do not over pulse.  Add 1/2 cup of the Panko along with the salt, white pepper and 1 teaspoon Old Bay Seasoning.  Pulse just to combine  The mixture should be soft, but stiff enough to make a “peak” when lifted with a spoon.  If needed, add a little more cream or a little more Panko to get a mixture that peaks when you put a spoon in it and lift up.   Because the size of the lobster tails differs, it is hard to provide an exact measurement.

Place in bowl and season the chopped chives.

 Preheat oven to 400 degrees. Brush the lobster shells (inside) lightly with the softened butter.

Fill each shell evenly. Place on the prepared baking pan.  Sprinkle with remaining Old Bay seasoning.

Bake until lightly browned on top and cooked through ….. about 12 – 14 minutes depending on size of the tails. 

 

 

 

 

 

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