Fallen Lobster Souffle

Mill House Inn

31 North Main Street , East Hampton, NY 11937-2601 USA


  • 3 Whole Eggs
  • 1 tablespoon Shallots
  • 3 Strips Bacon, Chopped
  • 1/2 cup Diced Potatos
  • 1/4 cup Asparagus
  • 1 tablespoon Roasted Red Peppers
  • 2 tablespoons Heavy Cream
  • A Pinch Fresh Chives, Parsley & Tarragon
  • A Pinch Sea Salt
  • 1/2 Cooked & Shelled Lobster
  • 1/2 tablespoon Butter
  • 1 oz Lobster Glace
  • A Pinch Salt & Pepper
  • 1 tablespoon Creme Fraiche
  • A Pinch Fresh Chives


  1. Gently warm oil in sauté pan, add shallot, asparagus and red pepper. In second pan cook bacon with diced potato and parsley - set aside.
  2. Beat eggs with cream, salt and herbs. Add egg mixture to pan with shallot and asparagus pan and cook to set lightly on stove top - then place in a 500 degree oven. Cook until golden.
  3. Remove soufflé from oven. In small sauté pan add butter and lobster warm and spoon over soufflé, garnish with a spoon of crème fraiche and a nice sprinkle of chives and circle of potato.
  4. Prior preparation: Cook and clean lobster meat from shells. Prepare lobster stock, cook for 1 1/2 hours strain and reduce to glace. Chill.
About this recipe:

Fallen Lobster Souffle