Cantonnier Lobster Soufflé

Directions

1. Lobster Bisque
2. In a large pot over medium heat, add vegetable oil, onion, celery, carrots, garlic, peppercorns, and bay leaves. Cook for 5 minutes to lightly caramelize.
3. Stir in ketchup and cook for 2 minutes. Add lobster shells and bodies, then pour in water.
4. Bring to a boil, then simmer for 30 minutes. Strain, keeping the vegetables and discarding the shells.
5. Reduce the liquid by half. Add cooked vegetables, cream, and butter.
6. Blend on high speed for 1 minute, then strain through a fine mesh strainer. Season and reserve.
   
   
7. Lobster Soufflé
8. Preheat oven to 375°F (190°C). Grease four 10 oz soufflé ramekins and place parchment disks at the bottom. Set ramekins on a baking sheet.
9. In a saucepan, melt butter over medium heat until lightly browned. Add flour and stir to form a roux.
10. Slowly whisk in milk and cook until thickened. Remove from heat.
11. In a bowl, whisk egg yolks. Add 2 tbsp of the warm sauce to temper, then mix in the remaining sauce.
12. Stir in grated Cantonnier cheese and reserve.
13. In a separate bowl, beat egg whites with cream of tartar until soft peaks form.
14. Place chopped lobster tails at the bottom of each ramekin.
15. Gently fold the cheese sauce into the whipped egg whites. Spoon mixture into ramekins.
16. Bake undisturbed for 20–25 minutes until soufflés are puffed and golden.
17. In a bowl, mix chives, chervil, parsley, dill, lemon zest, and olive oil.
18. Carefully unmold soufflés and plate with half a lobster claw on each.
19. Serve with warm lobster bisque and herb salad.