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Method :
Melt
the butter in a large saucepan. Stir in the flour, then cook gently for 2
minutes, stirring all the time. Gradually pour in the milk, stirring
vigorously, and bring the sauce to the boil. Stir continuously to prevent
the sauce from sticking: it should be thick and quite smooth.
Take
the saucepan off the heat, then beat in the egg yolks one at a time. Stir
in the lobster bisque and seasoning, then mix in the crab meat.
Thoroughly butter a 2.5 liter (4 1/4 pint) souffle dish. Whisk the egg
whites until they stand in firm peaks but do not over whisk them until
they are dry. Add a small spoonful of the whites to the crab mixture and
beat it in to soften the sauce. Carefully fold in the remaining whites.
Turn the mixture into the dish. Bake at 160C (325F) mark 3 for 1 hour,
until risen and golden,. Serve at once.
Serves 4
If the souffle is baked in a non-assisted
oven, it will be cooked after about 45 minutes.
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