New England Shrimp Cobbler

New England Shrimp Cobbler

Prep Time: 0

Yield: 6

New England Shrimp Cobbler


  • 4 tsp dill, chopped
  • 4 ea egg yolk, large
  • 6 oz sour cream
  • 4 oz unsalted butter, cold, cut into pieces
  • 3 tsp baking powder
  • 2 oz granulated sugar
  • 3 c cake flour
  • 1/2 tsp black pepper, to taste
  • 1 1/2 tsp kosher salt, to taste
  • 1 tsp flat-leaf parsley, chopped
  • 2 tsp thyme, chopped
  • 1 tbsp chervil, chopped
  • 4 ea


  1. 1. Prepare New England Shrimp Cobbler Sauce; keep warm.

    2. Cut asparagus in 1-inch pieces. Combine shrimp, asparagus, mushrooms, tomatoes, chervil, thyme, parsley, and 24 ounces of sauce. Adjust seasoning with 1 teaspoon salt and pepper.

    3. Combine flour, sugar, baking powder, and remaining salt; cut in butter.

    4. Whisk together sour cream, yolks, and dill. Mix yolk mixture with flour mixture until moist and crumbly.

    5. Portion shrimp mixture among souffle dishes; top with flour mixture. Bake in a 375°F/190°C oven until a toothpick inserted into the center of the souffle comes out clean. Serve with remaining sauce on the side.

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