Soufflé de Homard

Lobster Soufflé

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Prepare about cups lobster meat. Remove tissuelike cartilage from claws and devein tail. Shred the meat and sprinkle with 1 tablespoon