Cooking Instructions
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Step 1
In medium saucepan, bring 3 cups of water to a boil. Reduce the heat to medium low and add
Lobster Tails (225 g)
,
Salt (6 g)
and
Old Bay® Seasoning (3 g)
. Simmer for 8-10 minutes, until the shell turns pink and the meat is opaque.
Step 2
Take the lobster tails out of the water and remove the meat. Finely chop the lobster meat.
Step 3
Put the shells back into the water. Add
Garlic (2 cloves)
,
Bay Leaf (1)
, and
Fresh Thyme (2 sprigs)
. Increase the heat to medium high and boil until the broth is reduced to about ½ cup, about 25 minutes.
Step 4
Meanwhile, bring another pot of water to a boil. Place the
Eggs (6)
in a steamer and steam over boiling water for 15 minutes. Then submerge the steamed eggs in cold water until cooled.
Step 5
Then peel the eggs, cut in half and separate the egg yolks.
Step 6
In a medium bowl, mash the egg yolks with a fork and stir in
Mayonnaise (45 g)
,
Fresh Parsley (3 g)
, and
Hot Sauce (2 mL)
. Mix in chopped lobster.
Step 7
Add about 3 tablespoons of lobster broth into the mixture a tablespoon at a time until desired thickness reached.
Step 8
Transfer the filling into a piping bag, or a ziplock bag with one end cut, and pipe the filling into the egg whites. Garnish with chopped parsley, if desired. Serve immediately.
