|Lobster flesh||5 Ounce (150 Gram)|
|Single cream||3 Tablespoon|
|Butter||1 Ounce (25 Gram)|
|Flour||1 Ounce (25 Gram)|
|Fish stock/Lobster stock / milk||1⁄4 Pint (150 Milliliter)|
|Ground black pepper||To Taste|
Preheat the oven at 190Â°C/375Â°C, Gas Mark 5.
Grease an 18 cm/7 inch souffle dish or 4 individual dishes.
Cut the lobster flesh into pieces, then mix with the cream.
Heat the butter in a pan, stir in the flour and gradually blend in the stock or milk.
Bring to the boil and stir briskly as the sauce thickens to a binding consistency (a panada).
Remove the pan from the heat and blend in the lobster flesh.
Separate the eggs and beat the yolks into the other ingredients.
Season to taste.
Whisk the egg whites until they stand in soft peaks and fold into the other ingredients.
Spoon the mixture into the souffle dish or dishes.
Bake for approximately 30 minutes if using the large dish and 15 to 18 minutes with individual dishes.
The mixture should have risen well but be slightly soft in the middle.
Serve at once.
This serves 2 people as a light main dish or 4 as an hors d'oeuvre.