Eggs : Soufflé aux Fruits de Mer

• 2 tablespoons grated Parmesan cheese
  
• 6 large sea scallops, cleaned and quartered
  
• 12 peeled crawfish tails or large shrimp, or meat from 1 lobster tail cut in rounds
  
• 1/2 pound peeled tiny shrimp
  
• Juice of 1 lemon
  
• 3 tablespoons butter
  
• 2 tablespoons all-purpose flour
  
• 3/4 cup milk
  
• Salt and freshly ground pepper
  
• 1 tablespoon Original TABASCO® brand Pepper Sauce
  
• 4 egg yolks
  
• 1 cup grated Swiss cheese, divided
  
• 4 egg whites
  

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.