Frozen or tinned lobster soup, undiluted, can substitute, if necessary, for lobster bisque base.

DICE the cooked lobster rail. Melt the butter in a heavy saucepan and stir in the flour and a pinch of salt, and continue stirring for 2 to 3 minutes. Do not let the mixture brown. Add the milk and stir until the sauce boils.

Add the LOBSTER BISQUE BASE, or substituts, a small pinch of cayenne, the egg yolks, and the cheese, and remove immediately from the fire. Stir vigorously until the mixture is well blended, then add the lobster meat and set aside.

In a large bowl, beat the egg whites, starting slowly and gradually beating faster until they are stiff and glossy. Fold the whites gently into the lobster mixture. Butter a mediumsize soufflé dish and pour the soufflé barrer into it (the dish should be about two-thirds full). Bake the soufflé for 20 to 25 minutes in a moderate (350' F.) oven.