Twice-baked lobster soufflés

1.For lobster sauce, preheat oven to 180C. Halve lobster lengthways, remove flesh, coarsely chop, cover and refrigerate. Place shell on an oven tray and roast until orange and brittle (8-10 minutes). Meanwhile, heat oil in a saucepan, add onion and sauté until tender (8-10 minutes), then add celery and carrot and sauté until fragrant (4-5 minutes). Add tomato paste, cook for 2 minutes, then add shell and crush with a wooden spoon. Add 1 litre cold water, bring to the boil, reduce heat and simmer until well flavoured (1 hour). Strain through a sieve, pressing on solids and reserve stock (discard solids). Heat butter in a saucepan over medium-high heat until foaming, add flour and stir to combine. Remove from heat and gradually whisk in 500ml warm lobster stock until smooth. Return to medium heat and bring to the boil, stirring continuously. Season to taste, stir in lobster and set aside.

2.Increase oven to 200C. Melt butter in a small saucepan over low heat, stir in flour and stir continuously until mixture comes away from the sides of the pan (2-3 minutes). Set aside to cool. In a separate saucepan bring milk to the boil, then whisk into flour mixture until smooth. Return to the heat and stir continuously until mixture comes to the boil, then stir until thick (2-3 minutes). Remove from heat, stir in egg yolks, season to taste, cover closely with plastic wrap and set aside.

3.Whisk eggwhites until soft peaks form (1-2 minutes), then whisk a third into yolk mixture. Fold in remainder, season to taste and spoon into 6 well-buttered and floured 200ml ramekins, smooth tops and bake until golden (5-7 minutes). Remove from oven, stand for 5 minutes and reduce oven to 180C. Ladle lobster sauce into ovenproof serving bowls. Turn soufflés out into bowls, return to oven and cook until soufflés are puffed and browned (15-20 minutes) and serve immediately.