Modes

Ingredients

Soufflé

• 3 Tablespoons unsalted butter
• 3 Tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup grated Gruyère cheese (or any melting cheese like cheddar)
• 1/2 cup Parmesan cheese, grated
• 4 large eggs, separated
• salt and pepper, to taste

Lobster Cream Sauce

• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 6 ounces lobster meat
• 2 cups heavy cream
• 1 1/2 cups Parmesan cheese, grated
• salt and pepper, to taste

Instructions

Preheat the Wolf Convection Steam Oven to 375°F on the Convection Setting.

In a medium saucepan, melt 3 Tablespoons of butter over medium heat. Add the flour and cook, stirring constantly, for about 1-2 minutes until it forms a smooth roux.

Gradually whisk in the milk, stirring constantly until the mixture thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in the grated Gruyère cheese until melted. Season with salt and pepper. Let cool for a few minutes.

Butter 6 individual ramekins generously and sprinkle grated Parmesan cheese inside the dishes, coating the bottom and sides.

In a clean, dry mixing bow or mixer, whip the egg whites until stiff peaks form.

Gently fold the whipped egg whites into the cheese mixture in three additions. Be careful not to deflate the egg whites completely; maintain a light and airy batter.

Once the cheese mixture has cooled slightly, whisk in the egg yolks one at a time until well combined.

Scoop the soufflé batter into the prepared dishes, filling them a little more than three-quarters of the way. Place the ramekins on the Wolf Steam Oven solid pan and position it on rack level 2 in the steam oven. Bake for 20 minutes.

While the soufflés are cooking, prepare the lobster sauce.

In a saucepan or skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let the garlic brown. Then add the lobster to the pan.

Pour in the heavy cream and bring to a simmer over medium heat. Let it simmer gently for about 5 minutes, stirring occasionally, until it starts to thicken slightly.

Stir in the grated Parmesan cheese. Season with salt and pepper, and stir well to combine.

Once the soufflés are done, remove them from the oven and serve immediately, as they will start to fall.

Spoon the lobster sauce over the top of the soufflés and serve.