Place a pan over heat with very little water. When it boils cook the "granceola" in it. Once cooked remove the crustacean, open the shell and take out the meat to use for the soufflé mixture.
Melt 50 g of butter and mix in it the flour over very low heat. When it starts colouring take off the fire and pour over it the boiling milk. Season with a pinch of salt, very little white pepper and nutmeg. Put back over heat and stir until it boils.
Take the pan off the fire, add the grated Monte Veronese cheese, the egg yolks - one at a time - the granceola and finally the egg-whites beaten to a froth.
Grease a baking-pan for soufflé with butter and sprinkle with flour. Fill with the mixture alternating it with layers of granceola pulp and layers of slices of Monte Veronese cheese, smooth the surface, place it in the oven for 25-30 minutes and serve immediately.