|Frozen rock lobster tails||24 Ounce|
|Butter||6 Tablespoon (12 Tails, 2 Ounce Each)|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Grated lemon rind||1 Teaspoon|
|Egg yolks||2 , beaten|
|Ground pepper||To Taste|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Stiffly beaten egg whites||2|
Drop frozen lobster tails into boiling, salted water; bring to boil again.
Drain lobster tails; plunge them into cold water.
Remove the underside membrane; pull out lobster meat, reserving shells.
Dice lobster meat.
Melt butter in top of double boiler over boiling water.
Stir in flour, stirring until smooth.
Add cream slowly, stirring constantly.
Cook until mixture is thickened.
Add lemon rind and paprika.
Stir small amount of sauce intosegg yolks, then stir mixture back into sauce.
Cook for 2 minutes, stirring constantly.
Season with salt and pepper.
Combine lobster meat and half the sauce, blending thoroughly.
Spoon lobster rnixture into reserved shells.
Place shells on oven tray.
Heat remaining sauce; add cheese.
Stir until cheese is melted.
Let cool a little; fold in beaten egg whites.
Spoon egg mixture over mixture in shells.
Bake in preheated toaster oven at 350Â°F for 20 to 25 minutes or until lightly browned.