Baked Lobster Tail Soufflé
Ingredients
- 8 x 6-oz. African rock lobster tails
- 1 tbsp salt
- ½ lemon, cut in wedges
- 2 cups honeydew melon, peeled and cut in ¾-inch squares
- ½ cup breadcrumbs
- ½ cup white sauce (from a mix)
- 1 tbsp curry powder
- 1 tbsp paprika
- 5 egg whites, beaten stiff
- Cover lobster tails with warm water from tap.
- Add: salt and lemon . Cover.
- Simmer slowly for 5 minutes.
- Turn off the flame.
- Allow to stand in the water for 30 minutes.
- Cool and drain.
- Split the soft (under) side of the tail around the edges and remove the meat.
- Cut the meat into 8 uniform pieces and place in a 1-gallon bowl.
- Blend in: honeydew melon, breadcrumbs, white sauce, curry powder, paprika
- Fold in egg whites
- Stuff the lobster tails with this mixture, piling it as high as possible and rounding it out with a spatula.
- Arrange the tails on a cookie sheet and bake at 425 °F for about 10 minutes until golden brown.
This article uses material from the "Baked Lobster Tail Soufflé" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
