South African Deviled Rock Lobster

• 6 or 7 South African rock lobster tails
• 1/4 lb. butter
• 6 Tbsp. flour
• 1/4 c. cream (half and half)
• 3/4 c. milk
• 3 Tbsp. finely chopped onion
• 3 Tbsp. finely chopped green pepper
• 2 Tbsp. celery
• 2 tsp. dry mustard
• 2 Tbsp. catsup
• 1 Tbsp. Worcestershire sauce
• 1 tsp. salt
• 1 tsp. paprika
• 1 Tbsp. chopped parsley
• 1 Tbsp. lemon juice
• 1/2 c. toasted bread crumbs

1. Drop lobster tails into large kettle of boiling, salted water. When water reboils, begin counting time; boil for 5 minutes. Drain off water and drench in cold water.
2. Cut through undershell with scissors; remove meat and reserve shells.
3. Flake meat with a fork.

south african, butter, flour, cream, milk, onion, green pepper, celery, dry mustard, catsup, worcestershire sauce, salt, paprika, parsley, lemon juice, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=615565 (may not work)