Preheat oven to 375°F. Grease a 2-quart oval baking dish or soufflé mold and dust with Parmesan cheese.
Cook all seafood in lemon juice in a saucepan or skillet for 4 to 5 minutes. Strain; reserve cooking juices.
Melt butter in a saucepan. Stir in flour and cook several minutes, but do not brown. Add seafood cooking juices and milk. Cook and stir until mixture is very thick. Add TABASCO® Sauce; season to taste with salt and pepper.
Transfer mixture into a large bowl; add egg yolks, one at a time, beating well after each addition. Add half of Swiss cheese. Beat egg whites until stiff in a separate bowl; fold gently into soufflé mixture.
Spread half of soufflé mixture in greased soufflé dish. Arrange seafood on top; cover with remaining soufflé mixture and top with remaining cheese. Bake 20 minutes or until soufflé is well puffed and brown on top. Serve at once.
Makes 4 to 6 servings.