Baked Lobster Tail Soufflé

Baked Lobster Tail Soufflé Recipe - A South African Delight

Region / culture: South Africa | Preparation time: 45 minutes | Cooking time: 10 minutes | Servings: 8

Introduction

Baked Lobster Tail Soufflé is a luxurious and sophisticated dish that combines the rich flavors of lobster with the light, airy texture of a soufflé. This recipe is perfect for special occasions or when you want to impress your guests with your culinary skills. The combination of sweet honeydew melon, aromatic spices, and succulent lobster meat creates a unique and delicious flavor profile that is sure to delight your palate.

History

The origins of the Baked Lobster Tail Soufflé can be traced back to French cuisine, where the art of making soufflés has been perfected over centuries. The addition of lobster, a prized seafood delicacy, elevates this dish to a gourmet level. Over time, chefs and home cooks alike have experimented with various ingredients and flavors to create their own versions of this classic dish. This particular recipe, with its African rock lobster tails and a hint of curry, offers an innovative twist on the traditional soufflé.

Ingredients

8 x 6 oz (170 g) African rock lobster tails
1 tbsp salt
0.5 lemon, cut into wedges
2 cups honeydew melon, peeled and cut into 0.75 inch squares
0.5 cup breadcrumbs
0.5 cup white sauce (prepared from a mix)
1 tbsp curry powder
1 tbsp paprika
5 beaten egg whites

How to prepare

Cover the lobster tails with warm water from the tap.
Add salt and lemon, then cover.
Simmer slowly for 5 minutes.
Turn off the flame.
Allow the lobster tails to stand in the water for 30 minutes.
Cool and drain the lobster tails.
Split the soft (under) side of the tail around the edges and remove the meat.
Cut the meat into 8 uniform pieces and place them in a 1-gallon bowl.
Blend in honeydew melon, breadcrumbs, white sauce, curry powder, and paprika.
Fold in the egg whites.
Stuff the lobster tails with this mixture, piling it as high as possible and rounding it out with a spatula.
Arrange the tails on a cookie sheet and bake at 425°F (218°C) for about 10 minutes until golden brown.

Variations

For a different twist on this recipe, try substituting the honeydew melon with mango or pineapple for a tropical flavor. You can also experiment with different spices, such as saffron or turmeric, to add a unique taste to the dish.

Cooking Tips & Tricks

To ensure the success of your Baked Lobster Tail Soufflé, here are some helpful tips and tricks:

- Use fresh, high-quality lobster tails for the best flavor and texture.

- Be gentle when folding in the egg whites to maintain the airy texture of the soufflé.

- Preheat your oven and bake the soufflés immediately after stuffing the lobster tails to prevent them from deflating.

- Serve the soufflés promptly after baking for the best presentation and taste.

Serving Suggestions

Serve the Baked Lobster Tail Soufflé with a side of steamed asparagus or green beans for a complete and elegant meal. A light, crisp salad dressed with a vinaigrette can also complement the richness of the lobster.

Cooking Techniques

The key technique in this recipe is the preparation of the soufflé mixture and the careful folding of the beaten egg whites. This process requires a gentle touch to ensure the mixture remains light and airy before baking.

Ingredient Substitutions

If African rock lobster tails are not available, you can use any type of lobster tail or even large shrimp as a substitute. For a gluten-free version, use gluten-free breadcrumbs or almond flour in place of regular breadcrumbs.

Make Ahead Tips

You can prepare the lobster meat and soufflé mixture ahead of time and refrigerate them until ready to stuff and bake. This can save time and make the final preparation quicker and easier.

Presentation Ideas

For an impressive presentation, serve each Baked Lobster Tail Soufflé on a bed of mixed greens or edible flowers. Garnish with lemon wedges and a sprinkle of paprika for added color and flavor.

Pairing Recommendations

A light, crisp white wine, such as a Sauvignon Blanc or Chardonnay, pairs beautifully with the flavors of this dish. The acidity of the wine complements the richness of the lobster and enhances the overall dining experience.

Storage and Reheating Instructions

Leftover Baked Lobster Tail Soufflé can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Baked Lobster Tail Soufflé contains approximately 250 calories. This makes it a relatively light option for a main course, especially considering the luxuriousness of the dish.

Carbohydrates

This Baked Lobster Tail Soufflé recipe contains approximately 15 grams of carbohydrates per serving. The honeydew melon and breadcrumbs contribute to the carbohydrate content, providing energy and a slight sweetness that complements the lobster.

Fats

Each serving of this dish contains about 7 grams of fat, primarily from the white sauce and the natural fats found in the lobster. Using a low-fat white sauce mix can help reduce the overall fat content if desired.

Proteins

Lobster is an excellent source of high-quality protein, and this dish provides approximately 30 grams of protein per serving. This makes it a satisfying and nutritious option for a main course.

Vitamins and minerals

Lobster is rich in vitamins and minerals, including vitamin B12, zinc, and selenium. These nutrients are essential for maintaining good health and contribute to the nutritional value of this dish.

Alergens

This recipe contains potential allergens, including shellfish (lobster), eggs, and gluten (breadcrumbs). Individuals with allergies to these ingredients should avoid this dish or seek suitable substitutions.

Summary

Overall, Baked Lobster Tail Soufflé is a nutritious and balanced dish that offers a good source of protein, vitamins, and minerals. It is relatively low in calories and fat, making it a healthy option for a special occasion meal.

Summary

Baked Lobster Tail Soufflé is a luxurious and flavorful dish that is perfect for special occasions. With its combination of succulent lobster, sweet melon, and aromatic spices, it offers a unique and delicious taste experience. By following the tips and variations provided, you can create a memorable meal that is sure to impress your guests.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in a small fishing village by the sea. My grandmother, a wise and talented cook, had passed down her love for food and cooking to me. I spent many hours by her side in the kitchen, watching and learning as she prepared delicious meals for our family.

One day, a group of fishermen brought home a bountiful catch of lobsters from the deep blue sea. They were large and lively, their vibrant red shells glistening in the sunlight. My grandmother's eyes sparkled with excitement as she inspected the lobsters, selecting the largest and most beautiful ones for our dinner that evening.

As she prepared the lobsters for cooking, she shared with me a recipe that she had learned many years ago from a dear friend. It was for a Baked Lobster Tail Soufflé, a dish that was as elegant as it was delicious. I listened intently as she explained the steps, her hands moving gracefully as she demonstrated each one.

First, the lobster tails were carefully removed from the shells and poached in a fragrant broth until they were tender and succulent. Meanwhile, a rich and creamy soufflé mixture was prepared, incorporating eggs, cream, and a touch of sherry for a hint of sweetness. The lobster meat was then chopped and folded into the soufflé mixture, creating a decadent filling that would be baked to perfection.

I watched in awe as my grandmother assembled the dish, filling each lobster shell with the soufflé mixture and topping it with a sprinkle of breadcrumbs for a crispy finish. The kitchen filled with the tantalizing aroma of butter and seafood as the soufflés baked in the oven, their tops rising and turning golden brown.

When the soufflés were finally ready, my grandmother placed them on the table with a flourish, the lobster tails curling gracefully on top of the creamy soufflé filling. The dish was a work of art, a masterpiece of flavor and texture that delighted the senses.

As we sat down to eat, I took my first bite of the Baked Lobster Tail Soufflé and was transported to a world of pure culinary bliss. The tender lobster meat melted in my mouth, while the creamy soufflé mixture enveloped my taste buds in a symphony of flavors. It was a dish unlike any other, a true reflection of my grandmother's talent and passion for cooking.

From that day on, the Baked Lobster Tail Soufflé became a beloved recipe in our family, a dish that we would often prepare for special occasions and gatherings. Each time I made it, I would think back to that happy day in my grandmother's kitchen, the sun streaming in through the windows as we shared a meal that would forever hold a special place in my heart.

And so, the memory of discovering this recipe for the first time remains a cherished one, a reminder of the joy and love that can be found in the simple act of cooking and sharing a delicious meal with those we hold dear.