Make croutons out of white rounded buttered bread toasted on both sides. Place chunks of cooked lobster over croutons.

SOUFFLE BASE

In heavy saucepan: Melt 3 1/2 tablespoons butter. Add 3 tablespoons flour. Let foam 3 minutes. Remove from heat - add 1 cup hot milk, whisk until smooth. Add salt and pepper. Cook stirring at all times until thickened.

Preheat oven to 425 degrees.

Beat slowly 5 egg whites room temperature. Add 1/4 teaspoon cream of tartar and pinch of salt, don't overbeat, just to hold. Add 3 egg yolks to white sauce whisking add little of egg whites then fold into 1/2 cup grated cheese with egg whites and fold all in.

Put a tablespoon sauce over lobster. Add souffle on top of lobster crouton. Sprinkle pinch cheese on top defining the mounds. Place in hot oven, middle rack 15 minutes. Serve immediately with lobster sauce around it, not on top.