Cook cray until 3/4 done (around 6 min for med size), rest,
De-shell and finely cut meat reserve, keep the legs for garnish.
Grease & flour two large or 8 small soufflé dishes.
Heat milk w bay leaf & crushed garlic clove, 1 lemons zest.
Make roux with flour and butter (gentle cook until slightly
Whitened and bread crumb like), whisk on the milk in three
Additions, and simmer for 15-20 min covered stir regularly.
Cool. Mix in Parmesan and yolks.
Whisk the egg whites & salt until stiff.
Add 1/3 of the whites to the mix plus the cray meat, chopped
Fennel & paprika. Mix in.
Fold remaining whites in.
3/4 fill the soufflé dishes, gentle tap them on the bench,
Sprinkle a little extra parmesan and paprika on the tops.
Bake in a water bath at 180 c 15-20 min small, 30 min large.
Serve with legs and lemon wedge.
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