Baked Lobster Tail Soufflé

Ingredients

 * 8 6-oz. AFRICAN ROCK LOBSTER TAILS
 * 1 Tbs. SALT
 * 1/2 LEMON
 * 2 cups HONEYDEW MELON
 * 1/2 cup BREAD CRUMBS
 * 1/2 cup WHITE SAUCE
 * 1 Tbs. CURRY POWDER
 * 1 Tbs. PAPRIKA
 * 5 EGG WHITES

Directions

 * 1) Cover 8 6-oz. AFRICAN ROCK LOBSTER TAILS with warm water from tap.
 * Add: 1 Tbs. SALT and 1/2 LEMON cut in wedges. Cover.
 * 1) Simmer slowly for 5 minutes.
 * 2) Turn off the flame.
 * 3) Allow to stand in the water for 30 minutes.
 * 4) Cool and drain.
 * 5) Split the soft (under) side of the tail around the edges and remove the meat.
 * 6) Cut the meat into 8 uniform pieces and place in a 1-gallon bowl.
 * 7) Blend in: 2 cups HONEYDEW MELON, peeled and cut in 3/4 inch squares 1/2 cup BREAD CRUMBS, 1/2 cup WHITE SAUCE (from a mix), 1 Tbs. CURRY POWDER, 1 Tbs. PAPRIKA.
 * 8) Fold in 5 EGG WHITES beaten stiff.
 * 9) Stuff the lobster tails with this mixture, piling it as high as possible and rounding it out with a spatula.
 * 10) Arrange the tails on a cookie sheet and bake at 425' for about 10 minutes until golden brown.