Lobster & Ricotta Souffle

Submitted by Liz Novak on Fri, 12/26/2014 - 18:48


Lately I've been busy in the test kitchen trying to catch up with the lobster that keep coming into my trap! I like this one because you get the decadence of the lobster in a souffle, but keep it casual with just a few easy to find ingredients.

What you need:

  • One 15 ounce tub of ricotta
  • Lobster meat from 1 tail, chopped
  • 4 large eggs, separated
  • 1 tablespoon butter
  • 1 tablespoon ground parmesan
  • 1 tablespoon chopped chives

What you do:

  1. Preheat the oven to 375F.
  2. Butter the bottom and sides of your ramekins. I used two 6in ones.
  3. Put the parmesan all over the butter you just put in your ramekins.
  4. Mix the ricotta, yolks, chives, and lobster meat together.
  5. In an aluminium bowl, whisk the egg whites until peaks form.
  6. Gently fold in the yolk mixture.
  7. Pour the mixture into the ramekins and bake for 15-20 minutes (until the top browns slightly).

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