Be the first to This delicious seafood dish is somewhere in between a souffle and a mousse. Elegant enough for any occasion, yet easy to make. You may make individual lobster puff servings by using single-serving ramekins. Reduce the cooking time accordingly. Try substituting crab or shrimp for the lobster for a less expensive dish.
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
- 3 tablespoons granulated tapioca
- 1 cup milk
- 1-1/2 cups cooked lobster meat, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 2 teaspoons lemon juice
- 2 egg yolks, beaten
- 2 egg whites, beaten until stiff
Preparation:
Preheat oven to 350 F. Butter or grease an 8 x 8-inch glass baking dish or equivalent round baking dish.
In the top of a double boiler, stir tapioca and milk until tapioca is clear and transparent. Remove from heat.
Add lobster, salt, paprika, lemon juice, and beaten egg yolks, stirring to combine. Fold in stiff egg whites. Pour into prepared baking dish and bake 40 minutes or until firm.
Serve hot.
Yield: 4 servings
In the top of a double boiler, stir tapioca and milk until tapioca is clear and transparent. Remove from heat.
Add lobster, salt, paprika, lemon juice, and beaten egg yolks, stirring to combine. Fold in stiff egg whites. Pour into prepared baking dish and bake 40 minutes or until firm.
Serve hot.
Yield: 4 servings
