Butter a 7 1/2″ -8″ round souffle dish. Roll the grated Parmesan around the sides and bottom of the dish. Have ready an aluminum collar that is 3″ above the dish and a straight pin to secure.

Preheat the oven to 400F and set the rack to the lower third level.

Pour white wine into a small saucepan and bring to boiling. Place lobster tail in and poach for approximately 8 min. Let cool and remove meat and chop finely.

Melt the butter in a medium-sized saucepan and add the flour. Cook stirring constantly for 2 minutes. Do not brown.

Remove from the heat and cool slightly. Pour in all the hot milk at once and whisk vigorously to blend. Return the saucepan to the heat and with a wooden spoon stir and let boil slowly for 3 min. The sauce will turn very thick. Remove from heat and whisk in the paprika, nutmeg, salt, and pepper. One by one whisk in the egg yolks. Add cooked lobster.

In a separate bowl beat the egg whites to stiff shiny peaks. Scoop a quarter of the egg whites and stir into the egg yolk mixture. Turn the rest of the egg whites on top and gently fold in with a wooden spoon alternately adding sprinkles of the grated Gruyere cheese. Spoon mixture into the prepared dish and place the aluminum collar on and secure with the pin.

Place in the oven. Reduce heat to 375F bake for 30-35 minutes or until the souffle has puffed 2-3 inches and the top is nicely browned. You can slide a cake tester into the outer edge to make sure it is done.

Remove from the oven and carefully remove the collar. Bring to the table immediately and plunge two spoons into the center and pull the souffle apart. Serve onto individual plates. Lovely with a salad.