Baked Lobster Tail Soufflé

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  1. Cover lobster tails with warm water from tap.
  2. Add: salt and lemon . 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: honeydew melon, breadcrumbs, white sauce, curry powder, paprika
  10. Fold in egg whites
  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 °F for about 10 minutes until golden brown.