Doctor's Review: Medicine on the Move

October 16, 2017
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Poached lobster with mini molten cheese soufflés

London’s Berkeley Hotel is an icon of style and service. Its Blue Bar has been a talking point of glossy magazines around the globe and its Caramel Room is home to a fashionable afternoon tea called Prêt-à-Portea. Traditionalists will also enjoy this dish — a bit like cheese fondue — where bite-size pieces of poached lobster (or shrimp) are dipped into a soufflé-like molten cheese with slightly crisp top.

2 6-oz. (180-g) fresh or frozen rock lobster tails (or 8 large shrimp)

2 tbsp. (30 ml) all-purpose flour

2 tbsp. (30 g) unsalted butter, at room temperature

¾ c. (180 ml) milk

2 medium eggs, separated

2 tbsp. (30 ml) cheddar cheese, grated

1 tsp. (5 ml) sea salt

pinch of ground white pepper

pinch of cayenne pepper

If the lobster is fresh, bring a medium saucepan of salted water to a boil. Add the tails, bring to a boil again and cook for 5 to 6 minutes. Cook frozen lobster tails for 7 to 9 minutes. Remove from the heat and rinse under cold water. With kitchen shears or a large knife, cut each tail in half lengthwise. Discard the shells. If using shrimp, cook for 3 minutes, then rinse under cold water, peel and devein. Cut the lobster into bite-size pieces and thread onto 4 wooden skewers or thread 2 shrimp each on 4 skewers. Alternately ask your fishmonger to poach the lobster or shrimp for you.

Preheat the oven to 350°F (180°C).

In a small bowl, whisk together the flour and butter until smooth. In a small saucepan over medium heat, gently bring the milk to a boil. Add the butter mixture to the milk and whisk until smooth. Remove from the heat and let cool for 5 to 10 minutes. Beat in the egg yolks, cheese, salt, and white and cayenne peppers.

In a small bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold the whites into the cheese mixture. Spoon the mixture into four 6-ounce (180-ml) ramekins and bake for 18 to 20 minutes, or until slightly risen. Remove from the oven and serve immediately with the lobster or shrimp. Serves 4.

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