These Lobster Deviled Eggs will be the only ones you need this Easter!
March is an exciting time of the year, especially for us in Maine. I don’t know where you’re from but here in Maine, March means spring is on its way and we can soon kiss winter goodbye! By the time the first day of spring rolls around we are more than ready to trade our cold days for some sunny ones. Spring is especially exciting here for us at Maine Lobster Now because we can go out and begin to enjoy the beauty Maine has to offer in the springtime. The Portland Waterfront, Bug Light, and the famous Portland Head Light in Cape Elizabeth, Maine are just a few places that are INCREDIBLE to experience in the warmer months. There are plenty of things to love about March, like the first day of spring and Saint Patrick’s Day. However, I know I’m not the only one to get the most excited about Easter! Easter is one of my favorite holidays to spend with family because it’s a day to eat delicious home-made food, and Easter candy of course, I can’t stay away from those chocolate eggs! Traditionally, Easter dinner seems to be the highlight of the day because families make an overload of food to pass back and forth across the table. Since dinner seems to be so important on Easter, why not start it off right with the perfect appetizer. Deviled eggs. But, not just any deviled eggs…lobster deviled eggs! These creamy deviled eggs are not your ordinary Easter treat because they are stuffed with tender, wild caught, Maine lobster meat! This recipe will get you drooling and you’ll not only want to make these on holidays, but any day you’re dying for something savory! These lobster deviled eggs may look fancy but they couldn’t get easier to make, which is what we all want during a busy holiday season. Not only does this recipe make delicious lobster loaded deviled eggs but also a rich lobster broth to enhance the flavor! What you’ll need:
- 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
- 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.