Bring a taste of Maine to your Easter table with lobster deviled eggs. These creamy bites are filled with tender Maine lobster meat! A little homemade lobster broth adds extra flavor to the filling, making them a savory appetizer for holidays or family gatherings.
Yield: 12 deviled eggs
Ingredients
- 8oz Maine lobster tail
- 1 teaspoon sea salt
- 1 teaspoon Old Bay seasoning
- 2 cloves of garlic
- 1 dry bay leaf
- 2 sprigs of fresh thyme
- 6 large eggs
- 3 tablespoons of mayo
- 1 tablespoon chopped fresh parsley, plus more for garnish
- ½ teaspoon of hot sauce
Method
- In a saucepan, bring 3 cups of water to a boil. Reduce the heat to medium low and add lobster tail, salt, and Old Bay seasoning. Simmer for 8-10 minutes until the shell turns pink.
- Take the lobster tail out of the water and remove the meat. After the meat is removed, finely chop it.
- Put the shells back into the water in the saucepan. Add your garlic cloves, bay leaf and thyme. Bring the heat from medium low to medium high and boil until the broth is reduced to about a ½ cup. This generally takes around 25 minutes.
- While the broth is boiling, bring another pot of water to a boil. Place your eggs in a steamer and steam over boiling water for 15 minutes. Submerge the steamed eggs in cold water until cooled. Peel the eggs, cut in half and separate egg yolks.
- In a good sized bowl, mash the egg yolks with a fork and stir in mayo, parsley, and hot sauce. Mix in your Maine lobster meat (yummy!) Then add about 3 tablespoons of lobster broth into the mixture a tablespoon at a time until desired thickness is reached.
- Transfer the filling into a piping bag or a Ziploc bag with one end cut if you don’t have the piping bag. Fill the mixture into the egg whites. Garnish with chopped parsley. Serve immediately.
And just like that! You couldn’t get more festive than deviled eggs on Easter, you just made them more delicious by adding fresh Maine lobster meat! Enjoy and Happy Spring! Adapted from: http://www.sweetandsavorybyshinee.com/lobster-deviled-eggs/
