2 Timing Lobster Deviled Eggs Recipes

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LOBSTER DEVILED EGGS



Lobster Deviled Eggs image

To me, every party needs deviled eggs, but my deviled eggs are a little different. They are lobster deviled eggs. I mean, if you want New England-style deviled eggs then we are definitely talking lobster. The best thing is you can make this elegant party snack without spending a fortune. I hope you all enjoy one of my favorite party snacks. This transforms a regular old-time snack into a sexy little piece of New England.

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Time 40m

Yield 24 halves

Number Of Ingredients 12

1 whole lobster, about 1 1/2 pounds (or 2 frozen tails if you can't find live whole lobster)
1 dozen eggs, hard boiled
4 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/2 teaspoon ground mustard
1 teaspoon finely chopped fresh chives
Pinch celery salt
Salt and freshly ground black pepper
2 stalks celery, thinly sliced
1/2 red onion, finely diced
Finely chopped fresh dill, for garnish
Paprika, for sprinkling

Steps:

  • Bring 3 to 4 inches of water to a boil in a large pasta pot. Add the lobster, cover and steam until fully cooked and the shell is bright red, 8 to 10 minutes. Remove the meat from the shell and dice into 1/2-inch chunks.
  • Halve the eggs and reserve the yolks. In a bowl, mash the yolks and add the mayonnaise, white wine vinegar, ground mustard, chives, celery salt, salt and pepper to taste, celery and onions. Mix all together so that the yolk mixture is creamy. Fold in most of the lobster, reserving 24 small pieces. Add salt and pepper to taste, and then stuff the egg white halves with the filling. Garnish with a touch of fresh dill and a little piece of lobster. Sprinkle with paprika.

LOBSTER DEVILED EGGS



Lobster Deviled Eggs image

Provided by Tyler Florence

Categories     appetizer

Time 15m

Number Of Ingredients 0

Steps:

  • Mash 6 hard-boiled egg yolks, 4 ounces chopped cooked lobster meat, 1 teaspoon dijon mustard, 1 tablespoon chopped shallot, 2 tablespoons mayonnaise, 1 tablespoon capers and 1 tablespoon chopped chives. Spoon into the egg whites; top with more chives.

CHEF LYNN CRAWFORD'S LOBSTER DEVILED EGGS



Chef Lynn Crawford's Lobster Deviled Eggs image

Provided by ROBERT LIWANAG

Categories     Hors D'oeuvres

Yield 12 halves

Number Of Ingredients 9

6 hard boiled eggs (peeled and halved lengthwise)
1/2 cup lobster (chopped into small pieces)
1/4 cup mayonnaise
1 tsp dijon mustard
2 tbsp chives (finely chopped)
1/2 tsp lemon juice
to taste hot sauce
to taste salt
to taste ground black pepper

Steps:

  • In a small bowl, combine egg yolks, lobster meat, mayonnaise, mustard, chives, and lemon juice; stir until smooth. Season to taste with hot sauce, salt and pepper.
  • Fill egg whites with yolk mixture, arrange on a platter and garnish with reserved lobster pieces. Serve immediately.

BOILED MAINE LOBSTER



Boiled Maine Lobster image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 gallon water
3 fresh thyme sprigs
6 fresh flat leaf parsley sprigs
2 bay leaves
1 lemon
1 cup dry white wine
1 tablespoon black peppercorns
1/4 cup sea salt
4 (2-pound) lobsters
2 sticks unsalted butter, softened

Steps:

  • To make a court-bouillon: Pour 1 gallon of water into a 16-quart stock pot over medium heat. Tie the thyme, parsley and bay leaves together with kitchen string to make a bouquet garni. Place the herb bundle in the stock pot and secure the end of the string to the pot handle for easy removal. Cut the lemon in half and squeeze the juice into the water, then drop in the lemons. Add wine, peppercorns and sea salt. Bring to a rolling boil.
  • Cut off the rubber bands that secure the lobster claws. Place live lobsters in the freezer for 15 minutes to disable movement. Plunge lobsters head first into the stock pot, cover, and boil for 15 minutes. The lobster shells will be red and the tails will curl up when done. Remove lobsters from boiling liquid with tongs.
  • In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Ladle out the clarified butter and place in a warm cup until the lobster is done.

LOBSTER DEVILED EGGS



Lobster Deviled Eggs image

Provided by Tyler Florence

Categories     appetizer

Time 45m

Yield 48 pieces

Number Of Ingredients 7

2 dozen eggs
2 (1 1/4 pound) lobsters, steamed, shelled, and chopped
1 tablespoon of mustard
3 shallots
2 tablespoons of mayonnaise
2 tablespoons of capers
1 bunch of minced chives

Steps:

  • Simmer eggs in lightly salted water for 12 to 15 minutes. Run under cold water until eggs are cool, then crack and peel cleanly. Split eggs neatly and remove yolks. In a large mixing bowl blend lobster, mustard, shallots, mayonnaise, capers and chives. Season with salt and pepper. Fill eggs with lobster salad and garnish with chives.

2-TIMING LOBSTER DEVILED EGGS



2-Timing Lobster Deviled Eggs image

Provided by Tyler Florence

Categories     appetizer

Yield 48 pieces

Number Of Ingredients 7

2 dozen eggs
2 (1 1/4 pound) lobsters, steamed, shelled, and chopped
1 tablespoon of mustard
3 shallots
2 tablespoons of mayonnaise
2 tablespoons of capers
1 bunch of minced chives

Steps:

  • Simmer eggs in lightly salted water for 12 to 15 minutes. Run under cold water until eggs are cool, then crack and peel cleanly. Split eggs neatly and remove yolks. In a large mixing bowl blend lobster, mustard, shallots, mayonnaise, capers and chives. Season with salt and pepper. Fill eggs with lobster salad and garnish with chives.

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