Are you hosting an Academy Awards viewing party this weekend? If so, you better have food fit for the occasion. Jill Nickerson from Milwaukee Public Market joins Real Milwaukee with some Oscar-worthy foods.
Recipe from Chef Terri Milligan, the Milwaukee Public Market
Six 4 to 5 ounce lobster tails
2 large egg whites
¼ cup heavy cream
½ cup to 1 cup Panko
2 tablespoons chopped fresh chives
½ teaspoon salt
¼ teaspoon ground white pepper
3 tablespoons softened melted butter
2 teaspoons Old Bay Seasoning (divided)
¾ cup Panko moistened with 2 tablespoons of melted butter
To prepare the lobster soufflé-cut the lobster tails in half. Carefully remove the meat. Set the shells aside on a parchment or foil lined baking sheet.
Placed the lobster meat into the processor. Pulse about 15 seconds. Add the egg whites, salt and pepper. Slowly add the cream and pulse until smooth. Add a little of the Panko and pulse to combine. Continue adding Panko until you have a mixture that is soft, but still holds a “peak” when lifted with a spoon.
Place in bowl and fold in the chopped fresh chives and 1 teaspoon Old Bay seasoning.
Preheat oven to 400 degrees. Brush the lobster shells (inside) lightly with the softened butter. Fill each shell evenly. Place on the prepared baking pan. Sprinkle with remaining Old Bay seasoning. Top with a dusting of the buttered Panko topping.
Bake until lightly browned on top, about 12-14 minutes, depending on size of the tails. Serve rested against smashed potatoes.