6 fish fillets (sole, flounder, etc.)
Salt and paprika
6 tbsp. butter
6 tbsp. chopped parsley
2 pkgs. (9 oz. each) lobster tails, med. shrimp or pre-shelled lobster or logastinos
1 can (10 1/2 oz.) condensed cream of celery soup, undiluted
2 tsp. curry powder
1/2 c. sour cream
1 c. grated Cheddar cheese
1/2 c. corn flake crumbs

Wash fish fillets and pat dry. Sprinkle each with salt and pepper. Spread 1 tablespoon butter and 1 tablespoon parsley on each fillet. Roll fillets, buttered side in, and place in shallow baking dish.

Parboil lobster tails or pieces by dropping them, frozen, into boiling salted water. When water reboils, drain immediately and drench with cold water.

With scissors cut away thin underside membrane (on lobster tails). Remove meat and dice. Mix meat with celery soup, curry and sour cream. Spoon over fish rolls.