Soufflé de Homard

Name: Soufflé de Homard (Lobster Soufflé)
Cuisine: French
Ingredients: pernod; sherry; lobster; lobster meat

Lobster Soufflé

Preparation info

Appears in

Published 1974

Prepare about 1½ cups lobster meat. Remove tissuelike cartilage from claws and devein tail. Shred the meat and sprinkle with 1 tablespoon