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.
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.
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.
DEVILED LOBSTER
Make and share this Deviled Lobster recipe from Food.com.
Provided by Rob6543
Categories Lobster
Time 50m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Steam lobster, separate tail, leg and claw meat.
- Cut lobster meat into small half inch chunks.
- Hard-boil eggs.
- Cut eggs in half, reserve 14 egg yolks.
- Blend all ingredients into a food processor or blender until slightly smooth.
- Fill egg halves using a cake decorator bag; sprinkle with red or black pepper and garnish with slivered black olives.
- Refrigerate until ready to use.
Nutrition Facts : Calories 140.4, Fat 8.5, SaturatedFat 2.1, Cholesterol 244, Sodium 236, Carbohydrate 3, Sugar 1.1, Protein 12.3
LOBSTER SCRAMBLED EGGS
When and if you find yourself in possession of some leftover lobster meat, I suggest you make these eggs.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Beat eggs and tarragon in a small bowl. Set aside.
- Sprinkle lobster pieces with cayenne pepper.
- Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.
Nutrition Facts : Calories 278.6 calories, Carbohydrate 1.1 g, Cholesterol 411.1 mg, Fat 20.8 g, Protein 21.7 g, SaturatedFat 10.1 g, Sodium 370.8 mg, Sugar 0.7 g
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LOBSTER DEVILED EGGS - SWEET & SAVORY
From sweetandsavorybyshinee.com
5/5 (2)Total Time 1 hrCategory AppetizerCalories 61 per serving
- 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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