Baked Lobster Tail Soufflé

Ingredients

 * 8 x 6-oz. African rock lobster tails
 * 1 tbsp salt
 * ½ lemon, cut in wedges
 * 2 cups honeydew melon, peeled and cut in ¾-inch squares
 * ½ cup bread crumbs
 * ½ cup white sauce (from a mix)
 * 1 tbsp curry powder
 * 1 tbsp paprika
 * 5 egg whites, beaten stiff

Directions

 * 1) Cover lobster tails with warm water from tap.
 * 2) Add: salt and lemon . Cover.
 * 3) Simmer slowly for 5 minutes.
 * 4) Turn off the flame.
 * 5) Allow to stand in the water for 30 minutes.
 * 6) Cool and drain.
 * 7) Split the soft (under) side of the tail around the edges and remove the meat.
 * 8) Cut the meat into 8 uniform pieces and place in a 1-gallon bowl.
 * 9) Blend in: honeydew melon, bread crumbs, white sauce, curry powder, paprika
 * 10) Fold in egg whites
 * 11) Stuff the lobster tails with this mixture, piling it as high as possible and rounding it out with a spatula.
 * 12) Arrange the tails on a cookie sheet and bake at 425 °F for about 10 minutes until golden brown.