Rock Lobster Appetizers
|Frozen rock lobster tails||24 Ounce|
|All purpose flour||6 Tablespoon|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Grated lemon rind||1 Teaspoon|
|Eggs||2 , separated|
|Ground pepper||To Taste|
|Grated cheese||1⁄2 Cup (8 tbs) (Cheddar Or Parmesan)|
Drop frozen lobster tails into kettle of boiling salted water; bring to boil again.
Drain lobster tails immediately; drench with cold water.
Remove underside membrane with scissors; pull out lobster meat, reserving shells.
Dice lobster meat.
Melt butter in top of double boiler over boiling water.
Stir in flour until smooth.
Add cream gradually, stirring constantly; cook until thickened.
Add lemon rind and paprika.
Stir small amount of sauce into beaten egg yolks; stir mixture back into sauce.
Cook 2 minutes, stirring constantly.
Season with salt and pepper.
Combine lobster meat and half the sauce, mixing well.
Spoon lobster mixture into reserved shells; place shells on baking sheet.
Heat remaining sauce.
Add cheese; stir until melted.
Cool slightly; fold in stiffly beaten egg whites.
Spoon egg-white mixture over lobster mixture in shells.
Bake in preheated 350Â°F oven 25 to 30 minutes or until puffed and lightly browned.