Blend mayonnaise, sour cream, parsley, onion, vine- gar, lemon juice, garlic, salt and pepper.
Stir in lob- ster; refrigerate.
Just before serving, fold in melon balls.
Mix cornmeal and flour.
Bring 1 cup water and butter to a boil in small saucepan.
Stir until butter melts.
Add dry ingredients all at once.
Reduce heat; cook, stirring constantly, until mixture is smooth and forms ball.
Remove from heat; cool slightly.
Add eggs, one at a time, beating well after each addition.
Drop batter from tablespoon onto baking sheet to make 10 shells.
Bake at 350 degrees for 35 minutes or until firm to touch.
Cool on wire rack.
Cut tops off shells; remove soft interiors.
Divide lobster salad among shells.
Refrigerate until ready to serve.