Rock Lobster Appetizers
|Frozen rock lobster-tails||24 Ounce|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Grated lemon rind||1 Teaspoon|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
Drop frozen rock lobster-tails into boiling, salted wa- ter; bring to a boil.
Drain lobster- tails immediately; drench with cold water.
Remove underside mem- braine with scissors; pull out meat.
Dice meat, re- serving shells.
Melt butter in saucepan; stir in flour.
Stir in cream gradually; add lemon rind and paprika.
Cook, stirring constantly, until thickened.
Beat in egg yolks quickly; add salt and pepper.
Add lobster meat to half the sauce; spoon into reserved shells.
Place in cookie pan.
Heat remaining sauce; stir in cheese until melted.
Cool slightly; fold in stiffly beaten egg whites.
Spoon over filled lobster shells.
Bake in 350-degree oven for 25 to 30 minutes or until puffed and brown.
Place in chafing dish and keep warm.