Oyster Soufflé Recipe Recipe 45 Food

OYSTER SOUFFLé RECIPE RECIPE - (4/5)

Steps:

• Method of Production: Preheat oven to 400 degrees. Add vegetables, oil to medium sauté pan and place over medium heat. Once the oil is warm add peppers, onions, garlic, shallots and Andouille sausage and begin to sweat. Once the vegetables are soft, drain and cool. In a small sauce pot bring cream to a simmer. while cream is heating, add whole eggs to a mixing bowl. Once cream is simmering, slowly add the cream into the eggs, stirring constantly to temper the tow together. Add the diced bread, Worcestershire, hot sauce, shucked oysters, sausage, peppers and onions to the cram and egg mixture. Allow this to sit for 5 minutes and then mix until well incorporate. In a separate bow., whisk egg whites to stiff peaks. Gently fold eeg white into the bread mixture. Once incorporated spoon mixture into buttered ramekins or baking dish. bake at 400 degrees until soufflé has risen and is set. the top should be golden brown. Serve immediately.

LOBSTER SOUFFLE

Steps:

• For the lobsters: Place the lobsters into a large stainless-steel pot and add about 4 cups of water. Cover, and bring to a strong boil, which may take nearly 10 minutes. Reduce the heat to medium, and continue boiling gently, still covered, for about 5 minutes. Set aside, covered, for 30 to 45 minutes, until the lobsters in the pot are cool enough to handle. Retain the broth for use in the sauce. Break off the tails and claws from each of the lobsters, and crack the shells, taking care to retain any liquid released and add it to the broth. Remove all the meat, split the tail in half lengthwise, and remove and discard the intestinal tract. Cut each half tail into 3 or 4 pieces, and halve the claw meat. Arrange all the meat in a gratin dish lined with plastic wrap. Set aside. The recipe can be prepared ahead to this point and refrigerated. Reserve the shells for the sauce.
• For the Americaine sauce: Heat the olive oil in a very large saucepan. Cut the lobster bodies open, and remove and reserve any liquid tomalley or row in a bowl. Cut each body into 4 or 5 pieces and add to the pan along with the shells from the tails and claws. Saute over high heat for 10 to 12 minutes, until the shells begin to brown and become crusty, and most of the moisture has evaporated. Add 2 tablespoons cognac to the pan and carefully light it to flambe the shells. Add the onion, carrot, and celery and cook with the shells for 4 to 5 minutes. Add the tomato, thyme, tarragon, bay leaves, tomato paste, wine, and reserved lobster broth. Bring to a boil and boil gently for 40 to 45 minutes. Season with salt and pepper, to taste.
• Strain the mixture through a colander set over a bowl, and shake the colander to get out as much juice as possible. Strain the juice again through a very fine strainer. Pour the liquid into a saucepan and reduce it to about 3 cups. Mix the potato starch (or arrowroot or cornstarch) with the water and stir it into the boiling reduced liquid. Return it to a boil and stir in 1/2 cup heavy cream, remaining 2 teaspoons cognac, and salt and pepper to taste. The sauce is now ready. Break cold butter into pieces and distribute them on top of the sauce. When the butter has melted, spread it lightly over the surface of the sauce with the tines of a fork. This will prevent the sauce from forming a skin or discoloring. The butter will be stirred into the sauce at serving time.
• Prepare the lobster:
• When you are ready to complete the recipe, melt 4 tablespoons butter. Unwrap the plastic wrap from the reserved lobster and pour the butter gently over the meat. Season with salt and pepper and sprinkle on the tarragon. Bring the plastic wrap back over the lobster meat so the meat is held tightly together and can soak up the butter.
• For the souffle: Make the bechamel sauce by melting 3 tablespoons butter in a saucepan and cooking until it is light brown in color to give some intensity to the sauce. Add the flour and mix well. Stir in the milk and season with salt and pepper. Mix well with a whisk, bring to a boil, and boil for about 30 seconds. Continue whisking while adding 4 egg yolks to the hot bechamel and stir well to incorporate. (Reserve the remaining 2 egg yolks for another recipe.)
• Preheat the oven to 375 degrees F. Lightly butter a 6 or 7-cup gratin dish and sprinkle with 2 to 3 tablespoon of the grated Parmesan, tilting the dish so the cheese sticks to the butter and coats the bottom and sides. Tap out and reserve any excess cheese for use on top of the souffle. Beat the 6 egg whites until firm but not dry. Add about 1/3 of the egg whites to the bechamel and mix with a whisk to incorporate. Add the remaining whites and the Gruyere and fold in with a rubber spatula. It is important to work quickly so the beaten egg white gets incorporated into the mixture without getting grainy. Pour into the prepared dish and sprinkle on the remaining Parmesan. Place in the center of the oven and bake for about 35 minutes, or until golden, crusty, and brown.
• While the souffle bakes, place the lobster meat into a 170 degree F oven for 20 to 25 minutes, or just until warmed through, leaving it in the plastic wrap. The lobster should be warm but not hot. If heated too fast or at too high a temperature, it toughens. Just before serving, heat 6 soup plates in the oven.
• Divide the lobster meat among the warm soup plates, bring the sauce to a boil, and spoon it over the lobster meat in each plate. Spread the meat to create a little space in the center of each plate. Spoon about 1 cup of the souffle, along with some of the crust, into the middle of each plate. Garnish with truffle slices, if using.

OYSTERS ROCKEFELLER

Steps:

• For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
• For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

OYSTERS ROCKEFELLER SOUP

Steps:

• Melt butter and stir in flour.
• Add garlic and onions; cook over medium high heat until onions are transparent.
• Add oysters; cook until oysters are firm, about 8 minutes.
• Add chicken broth and cream, stir well to combine.
• Add spinach and bring to a boil.
• Remove soup from heat and allow to cool a bit.
• If desired, process in a blender or food processor until well blended.
• I usually purée half to give the soup some body.
• Season to taste with seasonings and serve.

OYSTER BEEF WITH SOUPY NOODLES

Steps:

• Put a kettle of water on to boil and the noodles in a bowl. Tip the stock, ginger, whites of the onions and the five-spice into a large pan and leave to simmer for 5 mins.
• When the kettle boils, pour the water over the noodles and leave to soak for 3 mins (they should be softened, but not completely), then drain. Now add to the stock pan with the chilli, spring onion greens, soy sauce and half the sesame oil, and cook about 2 mins more.
• Meanwhile, heat the remaining oil in a large wok. Add the beef and stir-fry over a high heat for about 1 min until it changes colour, but is still a little rare in the centre. Spoon in the oyster sauce and cook over the heat to coat the beef. Ladle the noodles and liquid into bowls and top with the oyster beef.

OYSTERS ROCKEFELLER

Steps:

• In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
• Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
• Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.