Zucchini-Lobster Soufflé Recipe

Overview

Airy lobster meat soufflés fill zucchini cups for this pretty appetizer. The ackee fruit mixed into the vegetable garnish is a Jamaican delicacy which is not imported to the United States; under- and overripe ackee fruits are toxic. It has a delicate flavor similar to scrambled eggs. The dish is enjoyable and authentic without it.

To make soufflé: Using the tip of a rotary vegetable peeler, score zucchini lengthwise every 1/2-inch. Trim ends and cut each zucchini crosswise into 4 equal pieces, about 2½ inches long. Using a melon baller or grapefruit knife, hollow out zucchini leaving a 1/4-inch shell on sides and bottom forming a cup. Sprinkle 1/4 teaspoon of the salt and the pepper over zucchini; let stand 10 minutes. Invert onto a paper towel to drain.

Heat oven to 375 degrees. Place lobster meat in a blender or food processor; process until very finely chopped. Add remaining 1/2 teaspoon salt, egg yolks, brandy and 1/4 cup of the stock; process 30 seconds. In a medium bowl, beat egg whites until soft peaks form. Gently fold in lobster mixture. Spoon mixture into zucchini cups, mounding slightly. Place the filled cups in a shallow baking pan. Bake for 12 to 15 minutes or until soufflé is puffed and set. Combine remaining 3/4 cup lobster broth and butter in a skillet. Cook over medium heat until butter is melted and sauce is slightly thickened; keep warm.

To make salt cod and vegetables: Melt butter in a large skillet over medium heat; add yellow onion; sauté 4 minutes. Add salt cod; sprinkle with lime juice. Add bell pepper and tomato; sauté 4 minutes. Add scallions, ackee and chives; sauté 3 minutes. Season with salt and pepper.

To serve: Spoon lobster-butter sauce in center of 4 warm serving plates; top each with 2 zucchini-lobster soufflés. Spoon salt cod and vegetables around the edges of the plate; sprinkle with julienned scallion.

Chef Roger Wiles
Restaurant: Half Moon Bay
Half Moon Bay, Jamaica