Baked Lobster Tail Soufflé RecipeOrigin: South Africa Period: Traditional |
Ingredients:
8 x 180g African rock lobster tails 
Baked Lobster Tail Soufflé Preparation:Method:Cover the lobster with water, add the salt and lemon wedges, cover and simmer gently for 5 minutes. Turn off the heat and allow the mixture to stand for 30 minutes. Once cool, drain and remove the meat from the lobster tails (split the soft underside of the tail around the edges and scoop out the meat. Leave the remainder of the tail whole). Cut the meat into 8 uniform pieces and place in a large bowl. Blend the melon, breadcrumbs, white sauce, curry powder, paprika and egg whites with the lobster meat. Place the lobster tails on a baking tray and stuff with the melon mixture, piling this as high as possible on the tails. Place in an oven pre-heated to 200°C and cook for 10 minutes, or until golden brown. Serve with a flavoured rice. |
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