Lobster Souffl with Sauce Nantua

Name: Lobster Souffl with Sauce Nantua
Ingredients: SERVES 4; Chef Michel Bourdin reminded us, "Always remember that the guest has to wait for the soufflé, but the soufflé can't wait for the guest."; FOR THE SAUCE NANTUA:; 3 tbsp. butter; 3 tbsp. flour; 2 cups hot milk; 1 cup heavy cream; 1/4 cup crustacean butter; Meat from 1 1-1.2-lb. boiled Maine lobster, cut into 1'' pieces; Salt and freshly ground white pepper; FOR THE SOUFFLÉ:; 7 tbsp. butter; 1/2 cup freshly grated parmigiano-reggiano; 8 eggs; Salt; 1/3 cup flour; 1 cup hot milk; 1/2 cup grated gruyère cheese; Cayenne; Freshly ground white pepper

Lobster Souffl with Sauce Nantua was pinched from <a href="http://www.saveur.com/article/Recipes/Lobster-Souffle-with-Sauce-Nantua" target="_blank">www.saveur.com.</a>

INGREDIENTS

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SERVES 4

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Chef Michel Bourdin reminded us, "Always remember that the guest has to wait for the soufflé, but the soufflé can't wait for the guest."

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FOR THE SAUCE NANTUA:

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3 tbsp. butter

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3 tbsp. flour

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2 cups hot milk

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1 cup heavy cream

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1/4 cup crustacean butter

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Meat from 1 1-1.2-lb. boiled Maine lobster, cut into 1'' pieces

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Salt and freshly ground white pepper

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FOR THE SOUFFLÉ:

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7 tbsp. butter

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1/2 cup freshly grated parmigiano-reggiano

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8 eggs

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Salt

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1/3 cup flour

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1 cup hot milk

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1/2 cup grated gruyère cheese

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Cayenne

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Freshly ground white pepper

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