Ingredients: 1 1/2 to 2 cups lobster meat (about 2 small lobsters) egg, beaten 1  cup milk 1/4  cup butter, melted 1/4  cup sugar 2  cups self-rising cake flour, unsifted 1/4  cup green onions, chopped 4  slices bacon, cooked, drained and crumbled 1/2 cup Swiss cheese, shredded 1/2 cup sharp Cheddar cheese, shredded 8  ounces Jalapeño Jack or Colby Jack cheese, cut into 3/4-inch cubes Directions: Preheat oven to 400°F. In a bowl, mix egg, milk, butter and sugar. Slowly stir in flour. Fold in the green onions, bacon, Swiss cheese and 1/4 cup Cheddar cheese. Fill muffin compartments 1/3 full. * Place one cube of Jalapeño Jack cheese in middle of each muffin compartment on top of batter. Continue to fill muffin compartments with batter until 2/3 full. Top with remaining Cheddar cheese. Bake muffins for 15 to 20 minutes or until golden brown. Let stand 5 minutes before removing from pan. Serve warm.