Melt 2 oz of unsalted butter, mix in 2 tablespoons of all-purpose flour and stir well. Add 1/2 cup of scalded milk and a pinch of nutmeg; stir until thickened. Add 3 egg yolks and salt, stir, and set aside. In another bowl, melt an additional 2 oz of butter and sauté 8 oz of fresh lobster meat and 8 oz of button mushrooms, finely chopped. Add 8 oz of grated Gruyère cheese and flambé with cognac. Fold in a large soup bowl filled with the first mixture and stir until well combined. Fold in 3 egg whites, beaten to a snow-like consistency, and mix very slowly. Bake at 400°F (200°C) in a refractory form for 5 minutes, or until golden brown. Serves two.
Melt 2 oz of unsalted butter, mix in 2 tablespoons of all-purpose flour and stir well. Add 1/2 cup of scalded milk and a pinch of nutmeg; stir until thickened. Add 3 egg yolks and salt, stir, and set aside. In another bowl, melt an additional 2 oz of butter and sauté 8 oz of fresh lobster meat and 8 oz of button mushrooms, finely chopped. Add 8 oz of grated Gruyère cheese and flambé with cognac. Fold in a large soup bowl filled with the first mixture and stir until well combined. Fold in 3 egg whites, beaten to a snow-like consistency, and mix very slowly. Bake at 400°F (200°C) in a refractory form for 5 minutes, or until golden brown. Serves two.
