1. Preheat oven to 350°F 2. Melt butter and blend in flour. Add cream gradually, stirring constantly. Cook till mixture is smooth and thick, remove from heat and allow sauce to cool. 3. Beat in egg yolks 1 at a time. Add salt and pepper. Fold lobster and dill into mixture and set aside. 4. Beat egg whites till stiff (but not dry) and fold into lobster mixture. 5. Butter a 2-quart soufflé dish and coat it w/fine dry bread crumbs (bread crumbs are optional, but they are used in Sweden). 6. Pour soufflé mixture into dish & bake about 30-40 minutes or till puffed and golden. Serve immediately (serve with steamed potatoes and butter or hollandaise). 7. NOTE ON RECIPE: “Though the quantities of the soufflé can be doubled, it is far better to make 2 smaller soufflés rather than 1 large one. Smaller soufflés bake better.”. ---------------------------------------------------------------------------
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