Josee Lanzi's Truffle Potato Crusted Seafood Soufflé with Cognac Whipped

Name: Truffle Potato Crusted Seafood Soufflé with Cognac Whipped
Ingredients: 4 – 6 potato skins & pulp; 1 Tbsp. butter, melted; 1 tsp. white truffle oil; ¼ tsp. salt; ¼ Cup grated parmesan; ½ tsp. Old Bay; ¼ tsp. sea salt; 2 Tbsp. butter; 6 oz. Red American Snapper filet; 2 (4 oz.) lobster tails; ¾ pound jumbo shrimp shelled & deveined; 2 Tbsp. butter; 2 Tbsp. flour; 1 Cup milk; ½ tsp. salt; ¼ tsp. garlic powder; ½ tsp. dry mustard; ¼ tsp. ground red pepper; ¼ tsp. Old Bay; ½ Cup aged American cheese, grated; 4 eggs, separated; ½ tsp. cream of tartar; ½ Cup cream; 1 Tbsp. cognac; 1 tsp. ketchup

Light and decadent savory souffle with a center layer of lobster, shrimp and red American snapper with a potato crust infused with white truffle oil open center with cognac whipped cream that melts into a sauce to compliment the seafood top with a prawn garnished with chives

Mealtime: Appetizer
Diet: Pescatarian
Contains: Dairy / Lactose, Gluten, Shellfish, Wheat

Purchase | $4.99