Elegant Lobster Deviled Eggs: A Tutorial

4 years ago
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Lobster Deviled EggsWhen I was growing up, I believed the epitome of being "fancy" was lobster.

I lived in West Texas, so any type of shellfish was only for special occasions.

Well,  there’s an overabundance of lobsters, so prices have fallen through the floor. Costco, Sam’s Club and Walmart are selling frozen lobster tails and cooked claws at amazingly low prices.

If you really want to indulge yourself, pickup some live lobsters. Scared to try? Don’t be... here’s what you need to know.

Here's a step-by-step tutorial on how to make Elegant Lobster Deviled Eggs (just below the recipe).  

If Lobster Deviled Eggs aren’t your thing, buy the lobster tails anyway, prepare as directed in the recipe below and just dip them into warm melted butter.

Look who’s fancy now! 

 

Lobster Deviled Eggs

prep: 10 minutes
cook: 20 minutes

you’ll need...
8 eggs
1 8-ounce lobster tail, thawed
1 teaspoon seasoning (like Old Bay)
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 teaspoons lemon juice
½ teaspoon salt (or more to taste)
3 tablespoons finely chopped celery
2 tablespoons finely chopped chives (plus a little extra for garnish)

let’s get to it...
Boil the eggs. If you’re not sure how to do it, click here. Cool, peel and set aside.
Cut lengthwise through the top of the lobster tail all the way down to the tail with a pair of kitchen shears. Reach inside the shell and loosen and pull the meat away from the shell (don't remove the meat… the shell is the little oven that gives the lobster flavor); set aside. Fill a saucepan with about ½-inch water and add the seasoning. Place a steamer into the pan and bring to a boil. Place lobster tail on the steamer in the saucepan. Cover and steam for 12 to 15 minutes or until the meat is no longer opaque. Remove lobster tail from pan and cool completely. Pull meat from the shell and chop into ½-inch pieces (you’ll get about 5 ounces of meat); set aside.
Slice the boiled eggs lengthwise. Wipe your knife off on a damp paper towel in between eggs so you don’t get yolk all over the egg halves. Place the yolks in a large bowl. Slice off a tiny sliver on the bottom of each egg white so they don’t wobble on the plate; set aside. Add mayonnaise, Dijon mustard, lemon juice and salt. Mash the mixture with a potato masher. Taste and adjust the seasonings. I don’t add a lot of mustard because I don’t like to lose the lobster flavor.
Fold in the celery, chives and lobster gently. Taste the mixture and adjust the seasonings. Sometimes a shake of Old Bay is needed.

Spoon the Deviled Lobster mixture evenly into each egg white half. Sprinkle on the remaining chives (or get creative). Cover carefully with plastic wrap and refrigerate until ready to serve.

Lobster Deviled Eggs 

Step-by-Step Lobster Deviled Eggs

1. Gather your ingredients: 8 eggs; 1 8-ounce lobster tail, thawed; 1 teaspoon seasoning (like Old Bay); 3 tablespoons mayonnaise;  1 teaspoons Dijon mustard; 2 teaspoons lemon juice; ½ teaspoon salt (or more to taste); 3 tablespoons finely chopped celery; 2 tablespoons finely chopped chives (plus a little extra for garnish). Lobster Deviled Egg Ingredients

2. Boil the eggs. If you’re not sure how to do it, click here. Cool, peel and set aside.

Lobster Deviled Eggs-Hard Boiled Eggs

3. Cut lengthwise through the top of the lobster tail all the way down to the tail with a pair of kitchen shears.

Lobster Deviled Eggs- Cut lengthwise through the top of the lobster tail

4. Reach inside the shell and loosen and pull the meat away from the shell (don't remove the meat… the shell is the little oven that gives the lobster flavor); set aside. Lobster Deviled Eggs- Reach Inside The Shell

5. Fill a saucepan with about ½ inch water and add the seasoning.

Lobster Deviled Eggs- Fill a saucepan with water and add seasoning

6. Place a steamer into the pan and bring to a boil. Place lobster tail on the steamer in the saucepan.

. Lobster Deviled Eggs: Place steamer in pan and lobster tail.

7. Cover and steam for 12 to 15 minutes or until the meat is no longer opaque.

Lobster Deviled Eggs: Cover and steam for 12 to 15 minutes or until the meat is no longer opaque.

8. Remove lobster tail from pan and cool completely. Pull meat from the shell and chop into ½-inch pieces (you’ll get about 5 ounces of meat); set aside.

Lobster Deviled Eggs: Remove lobster tail from pan and cool completely. Pull meat from the shell and chop into ½-inch pieces (you’ll get about 5 ounces of meat); set aside.

9. Carefully slice the boiled eggs lengthwise. Wipe your knife off on a damp paper towel in between eggs so you don’t get yolk all over the egg halves. Place the yolks in a large bowl.

Lobster-Deviled Eggs-Slice eggs

10. Slice off a tiny sliver on the bottom of each egg white so they don’t wobble on the plate; set aside.

Lobster Deviled Eggs-Slice off the end of the egg

11. Add mayonnaise, Dijon mustard, lemon juice and salt. Mash the mixture with a potato masher. Taste and adjust the seasonings. I don’t add a lot of mustard because I don’t like to lose the lobster flavor.

Lobster Deviled Eggs-Add Mayo, Mustard, Lemon Juice and Salt 1

2. Gently fold in the celery, chives and lobster. Taste the mixture and adjust the seasonings. Sometimes a shake of Old Bay is needed.

Lobster Deviled Eggs: Gently fold in the celery, chives and lobster

Spoon the Deviled Lobster mixture evenly into each egg white half. Sprinkle on the remaining chives (or get creative). Cover carefully with plastic wrap and refrigerate until ready to serve.

Lobster Deviled Eggs-Spoon the Lobster Deviled Egg mixture into the egg whites