Lobster Pudding

1) Preheat the oven to 160 C (325 F)

2) Grease two large souffle dishes or one large ovenproof dish & sprinkle with crumbs.

3) Melt the butter & stir in the flour.

4) Whisk in the boiling milk, a little at a time. Cool slightly.

5) Beat in the egg yolks, one at a time.

6) Season to taste with salt & nutmeg.

7) Cube the lobster meat and add.

8) Beat the egg whites until stiff but not dry & fold into the egg yolk mixture.

9) Pour into the prepared dish, place on a towel (to keep it from moving) in an oven pan.

10) Add hot water to reach halfway up the sides of the dishes & cook about 85 minutes.

11) Melt the butter & mix w/ sieved lobster coral & sherry. Serve alongside the pudding. Enjoy!