Baked Lobster Tail Soufflé

==Description==
==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
==Directions==
# 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.
Category:Somali Recipes
Category:Soufflé Recipes
Category:Somali Meat Dishes
Category:Honeydew melon Recipes
Category:Lobster Recipes
Category:Recipes that need photos