Deviled Rock Lobster Tails Recipe

• 6 (5 ounce.) rock lobster tails
• 1 1/2 c. soft bread crumbs
• 1 c. lowfat milk (or possibly half & half)
• 1 egg, well beaten
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• Dash of cayenne pepper
• Few drops Tabasco sauce
• 1/2 c. coarse soda cracker crumbs
• 1/4 c. melted butter

1. Drop lobster tails into boiling, salted water (1 tsp.
2. salt per qt of water).
3. When water reboils, cook lobster tails for 2 min.
4. Drain immediately and drench with cool water.
5. Cut away underside membrane, remove meat, and reserve shell.
6. Dice lobster meat and mix with bread crumbs, lowfat milk, egg, dry mustard, salt, cayenne pepper, and Tabasco.
7. spoon mix into reserved shells.
8. Place filled shells in a shallow baking pan.
9. Mix cracker crumbs and butter.
10. Sprinkle over top of filled shells.
11. Bake in a moderate oven (375 degrees) for 30 min or possibly till crumbs are richly browned.
12. Makes 6 servings.

lobster, bread crumbs, milk, egg, mustard, salt, cayenne pepper, coarse soda cracker crumbs, butter

Taken from cookeatshare.com/recipes/deviled-rock-lobster-tails-52612 (may not work)