DEVILED LOBSTER TAILS

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

Preheat oven to 350 degrees. Add first 6 ingredients to a large pot of boiling water. Add the lobster tails to the water. Keep at a full rolling boil for 20 minutes. Remove the lobster tails, split in half lengthwise, and remove the meat. Save 6 half shells. Sauté the celery, onion, green bell pepper, and parsley in butter until the onion is transparent. Break lobster meat into chunks in a large bowl. Gently stir in the sautéed vegetables, hard boiled eggs, raw egg, Tabasco, 1 cup bread crumbs, salt and pepper to taste, and just enough milk to hold it together. Pile the mixture high in each of the 6 reserved shells and top with the rest of the bread crumbs. Bake until brown, about 20 minutes. Serve at once with a serving of melted butter for each portion. Dip each bite in butter when eating.

Makes 6 servings.