Langouste Soufflé

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 2 live langoustes or lobsters (about 2 pounds each)
  • boiling salted water or court-bouillon

Method

Cook langoustes or lobsters in boiling salted water or a court-bouillon of your choice for 25 minutes. Allow them to cool in their own juices.

Cut shells in half and remove flesh. Pound flesh in a mortar with 2 to 3 tablespoons each thick Bechamel Sauce and butter. Season to ta