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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F | 2. Melt butter and blend in flour. Add cream gradually, stirring constantly. Cook till mixture is smooth and thick, remove from heat and allow sauce to cool. | 3. Beat in egg yolks 1 at a time. Add salt and pepper. Fold lobster and dill into mixture and set aside. | 4. Beat egg whites till stiff (but not dry) and fold into lobster mixture. | 5. Butter a 2-quart soufflé dish and coat it w/fine dry bread crumbs (bread crumbs are optional, but they are used in Sweden). | 6. Pour soufflé mixture into dish & bake about 30-40 minutes or till puffed and golden. Serve immediately (serve with steamed potatoes and butter or hollandaise). | 7. NOTE ON RECIPE: “Though the quantities of the soufflé can be doubled, it is far better to make 2 smaller soufflés rather than 1 large one. Smaller soufflés bake better.”. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
cream	1	cup	heated	792.0	15.96	8.712	83.23200000000001
egg	6		separated	429.0	2.16	37.68	28.53
salt	1/2	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
lobster meat	1	cup	chopped	-	-	-	-
dill	1	tablespoon	chopped	20.13	3.6412	1.0547	0.9596
breadcrumb				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.