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Lobster Soufflee

A baked soufflé made with whiting, lobster, cream, butter, rice flour, fish stock, eggs, and yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Whiting and lobster work together. They rank in the top 5% of all ingredient pairs, and cooks put them together in 73 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lobster Soufflee

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the seafood

  1. Remove the meat from the whiting and the coral from the lobster.

  2. Pound the whiting meat and lobster coral together in a mortar.

  3. Pass the mixture through a wire sieve.

Make the soufflé base

  1. In a saucepan, make a panada with 1 ounce of butter and the rice flour.

  2. Add the cream and fish stock to the panada, stirring until smooth.

  3. In a bowl, beat the eggs and egg yolk, then combine with the seafood mixture.

  4. Fold the mixture gently into the panada.

Bake

  1. Pour into a greased baking dish and bake at 350°F (175°C) until set.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Whiting + lobstertop 5% of all pairs
    Smell alikemoderate
    Cooked together73 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Whiting + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together135 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Whiting fish
Provides the main seafood body and delicate flavor of the soufflé.
Lobster
Adds rich, sweet shellfish flavor through the coral.
Cream
Adds moisture and richness, keeping the base tender.
Butter
Adds fat that enriches the panada and softens the texture.
Rice flour
Thickens the panada so the base holds together before baking.
Eggs
Set during baking to give the soufflé its structure.

The step that matters

Make the panada smooth. Stirring the flour with butter and liquid until smooth lets the starch swell evenly. Lumps left in the panada will not cook out later and will spoil the texture of the finished soufflé.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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