|Chicken broth||1 Cup (16 tbs)|
|Light cream||1 Cup (16 tbs)|
|Minced parsley||1 Tablespoon|
|Fine dry breadcrumbs||1⁄2 Cup (8 tbs)|
|Cooked lobster meat||2 Cup (32 tbs), diced fine|
Heat butter, add flour and let bubble.
Stir in chicken broth and cream and cook and stir until mixture comes to a boil and is thickened.
Remove from heat.
Add salt and pepper, parsley, breadcrumbs and lobster meat.
Beat egg whites until very stiff.
Beat egg yolks until thick and lemon-colored and fold into lobster mixture.
Fold in egg whites.
Pour into a 2-quart souffle dish or casserole of similar shape.
Bake in a 325° F.oven for about 1 hour