Deviled Lobster Tails Recipe

• 1 tbsp. salt
• 1 teaspoon cayenne pepper
• 10 whole cloves
• 1/2 of a lemon
• 1 sm. onion, halved
• 1 teaspoon peppercorns
• 4 (8 ounce.) lobster tails (fresh or possibly frzn)
• 1/2 c. minced celery
• 1/2 c. minced onion
• 1/2 c. minced green bell pepper
• 1/4 c. minced parsley
• 4 tbsp. butter
• 2 hard boiled Large eggs, finely chopped
• 1 raw egg
• 6 drops Tabasco sauce
• 2 c. bread crumbs
• Salt and pepper to taste
• Lowfat milk

1. Preheat oven to 350 degrees.
2. Add in first 6 ingredients to a large pot of boiling water.
3. Add in the lobster tails to the water.
4. Keep at a full rolling boil for 20 min.
5. Remove the lobster tails, split in half lengthwise, and remove the meat.
6. Save 6 half shells.
7. Saute/fry the celery, onion, green bell pepper, and parsley in butter till the onion is transparent.
8. Break lobster meat into chunks in a large bowl.
9. Gently stir in the sauteed vegetables, hard boiled Large eggs, raw egg, Tabasco, 1 c. bread crumbs, salt and pepper to taste, and just sufficient lowfat milk to hold it together.
10. Pile the mix high in each of the 6 reserved shells and top with the rest of the bread crumbs.
11. Bake till brown, about 20 min.
12. Serve at once with a serving of melted butter for each portion.
13. Dip each bite in butter when eating.
14. Makes 6 servings.

salt, cayenne pepper, cloves, lemon, onion, peppercorns, lobster, celery, onion, green bell pepper, parsley, butter, eggs, egg, tabasco sauce, bread crumbs, salt, milk

Taken from cookeatshare.com/recipes/deviled-lobster-tails-15838 (may not work)