Butter 12 individual serving dishes, such as Corning French White ovals, 475 ML size.  Or, (2) 7" by 11 " baking pans. Non fat cooking spray can be substituted for butter (this way you cut down on the calories!  Hah, hah!) Beat the eggs until they are light in color with the dry sherry. Add the flour, baking powder, salt, white pepper, dry mustard and cayenne. Scrape bowl to get all the flour mixed in with the eggs. Gradually add the cream cheese beating until well after each addition. Beat in the Montrachet cheese. Add the shredded Monterey Jack cheese. Add the clean lobster meat, mixing slowly. Add the scallions, parsley and sliced mushrooms.Add the cooled, melted butter. Mix well. Divide the mixture between the dishes. Bake in a preheated 350 degree oven For about 20 minutes, or until eggs are set. Oven temperatures vary as does the cooking time depending on how many you put in at one time. If the baking pans are used, add about 8 minutes to the overall cooking time. Then, cut the egg puff in a pie shaped piece, 6 to a pan. Place each dish on a serving plate. Garnish plate with dill or parsley. We serve this with seasonal fresh fruit and an assortment of freshly baked quick breads, sticky buns or coffee cake.