BAKED LOBSTER TAIL SOUFFLE

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[edit] Description

[edit] Ingredients

• 8 6-oz. AFRICAN ROCK LOBSTER TAILS
• 1 Tbs. salt
• 1/2 lemon
• 2 cups honeydew melon
• 1/2 cup bread CRUMBS
• 1/2 cup WHITE SAUCE
• 1 Tbs. curry POWDER
• 1 Tbs. paprika
• 5 egg WHITES

[edit] Directions

1. Cover 8 6-oz. AFRICAN ROCK LOBSTER TAILS with warm water from tap.
2. Add: 1 Tbs. salt and 1/2 lemon cut in wedges. Cover.
3. Simmer slowly for 5 minutes.
4. Turn off the flame.
5. Allow to stand in the water for 30 minutes.
6. Cool and drain.
7. Split the soft (under) side of the tail around the edges and remove the meat.
8. Cut the meat into 8 uniform pieces and place in a 1-gallon bowl.
9. Blend in: 2 cups honeydew melon, peeled and cut in 3/4 inch squares 1/2 cup bread CRUMBS, 1/2 cup WHITE SAUCE (from a mix), 1 Tbs. curry POWDER, 1 Tbs. paprika.
10. Fold in 5 egg WHITES beaten stiff.
11. Stuff the lobster tails with this mixture, piling it as high as possible and rounding it out with a spatula.
12. Arrange the tails on a cookie sheet and bake at 425' for about 10 minutes until golden brown.