Ingredients with Measurements:
- 4 eggs
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 cup crab meat
- 1/4 cup chopped cooked shrimp
- 1/4 cup chopped cooked lobster
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper
Special equipment needed:
- 2-quart souffle dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Separate the egg whites from the yolks and place them in separate bowls.
3. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
4. Gradually add the milk, whisking constantly until the mixture thickens.
5. Remove the saucepan from the heat and stir in the Parmesan cheese, crab meat, shrimp, lobster, salt, black pepper, and cayenne pepper.
6. Beat the egg whites with an electric mixer until stiff peaks form.
7. In a separate bowl, beat the egg yolks until they are light and frothy.
8. Gradually stir the egg yolk mixture into the saucepan with the crab and shrimp mixture.
9. Gently fold in the beaten egg whites until just combined.
10. Pour the mixture into a greased souffle dish.
11. Bake for 25-30 minutes or until the souffle is puffed and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 7g
Protein: 17g
Substitutions for ingredients:
- Instead of crab meat, you can use canned or fresh salmon.
- Instead of shrimp, you can use scallops.
- Instead of lobster, you can use cooked crab legs.
Variations:
- Add chopped herbs such as parsley or chives for extra flavor.
- Substitute the Parmesan cheese with another type of cheese such as Gruyere or cheddar.
Tips and tricks:
- Be sure to beat the egg whites until stiff peaks form to ensure a light and fluffy souffle.
- Use room temperature eggs for best results.
- Serve immediately after baking as the souffle will deflate quickly.
Storage instructions:
Leftover souffle can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the souffle on a decorative platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the souffle does not rise properly, it may be due to overmixing the egg whites or undercooking the souffle.
- If the souffle collapses, it may be due to overcooking or letting it sit too long before serving.
Food safety advice:
- Be sure to cook the seafood thoroughly before adding it to the souffle.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
The souffle originated in France in the early 18th century and was traditionally made with cheese.
Flavor profiles:
The Egg Neptune Souffle has a rich and savory flavor with a hint of spice from the cayenne pepper.
Serving suggestions:
Serve as a main dish for brunch or dinner.
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