Lobster Deviled Eggs Recipes
LOBSTER DEVILED EGGS
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
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.
2-TIMING LOBSTER DEVILED EGGS
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.
LOBSTER DEVILED EGGS
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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- In medium saucepan, bring 3 cups of water to a boil. Reduce the heat to medium low and add lobster tails, salt and Old Bay seasoning. Simmer for 8-10 minutes, until the shell turns pink and the meat is opaque.
- Put the shells back into the water. Add garlic cloves, bay leaf and thyme. Increase the heat to medium high and boil until the broth is reduced to about ½ cup, about 25 minutes.
- Meanwhile, bring another pot of water to a boil. Place the eggs in a steamer and steam over boiling water for 15 minutes. Then submerge the steamed eggs in cold water until cooled. Then peel the eggs, cut in half and separate the egg yolks.
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