Lobster Deviled Eggs

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

8 oz

Lobster Tails

1 tsp

Salt

1 tsp

Old Bay® Seasoning

2 cloves

Garlic

1

Bay Leaf

2 sprigs

Fresh Thyme

6

Eggs

3 Tbsp

Mayonnaise

1 Tbsp

Fresh Parsley , chopped

1/2 tsp

Hot Sauce

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 (8 oz) , Salt (1 tsp) and Old Bay® Seasoning (1 tsp) . 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 (3 Tbsp) , Fresh Parsley (1 Tbsp) , and Hot Sauce (1/2 tsp) . 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.