for baking dishes
flour for baking dishes
cup all-purpose flour
cup whole milk
tablespoons whipping cream
1/4 cups shredded Imported Swiss Le Gruyère cheese
(4-ounce) lobster tails
cup whole milk
Fleur de Sel
tablespoons whole milk
Preheat oven to 350 degrees.
a scissors to cut bacon fat off bacon. Snip pieces of bacon meat
have lots of small pieces. Fry in a frying pan until browned and
on paper towels. This is really easy and will make this dish so
and flour 6 mini-baking dishes (if you can just fill them with 2
water they are the right size). You could also use six 16-ounce
Melt butter in a 3-quart saucepan; whisk in flour, then milk,
cream and egg yolks.
When thickened, stir in cheese, salt and nutmeg. Pour into a large
and set aside to cool.
In a deep medium bowl, beat egg whites to stiff peaks. Fold the
whites into the sauce,
then pour evenly into the 6 baking dishes. Bake for 20-25
minutes or until lightly
browned. The filling might still seem quite moist because of the
are cooking, make this delicious
sauce to pour over
them. Cook 2 lobster tails in boiling water. Remove and cut them
open with a scissors. Cut the cooked meat into 1/2-inch pieces with
In a sauté pan, melt the butter and whisk in the flour.
Immediately whisk in
the milk, then pepper, paprika and fleur de sel. Add the lobster and cook just
heated. Stir in the butter and milk and cook just until heated again.
Serve the sauce over soufflés while they are still in their
dishes. A bit of bacon
sprinkled over each soufflé makes this a gourmet breakfast
treat. You will feel like a
French chef, I sure did! Sometimes a few expensive ingredients
in an ordinary recipe
make it so gourmet!
Hint: If you are feeling lazy, you can use bacon bits,
but use the real ones! They taste
pretty good if you stir them into the sauce. Then, just sprinkle
the sauce with a bit
more paprika. You could also use shrimp in this dish.
Variation: Omit the lobster and fry up small shrimp (70ct
a pound) in the same
pan as you fried the bacon. Just
drain out the oil first. then sprinkle with a bit of
seasoning salt. We also added about 1/3 cup shredded sharp cheddar
to the sauce and omitted the extra milk
and used freshly ground black pepper. To
serve, we poured on the cheese sauce, topped with shrimp and then some
shredded sharp cheddar cheese.
My dad declared this the best gourmet breakfast he has ever had.
we also made fruit cups with passion fruit sauce and put little
pieces of ginger cut out in the heart shapes.
the fruit sauce, just buy cans of passion fruit/granadilla
from Protea Imports
and then strain them. The sauce you get is amazing
and you don't
have to do anything but add a bit of vanilla syrup and fruit.
We used mango, oranges,
apples, bananas, strawberries and kiwi fruit.
cup with a swirl of orange zest (that is what you use the other
larger "hook" part of the zester
here for a printable version