Lobster Deviled Eggs

10 INGREDIENTS • 8 STEPS • 45MINS

Lobster Deviled Eggs

These creamy, rich lobster deviled eggs are loaded with tender lobster meat and flavored with rich homemade lobster broth. Flavor bomb! This recipe yields 12.
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These creamy, rich lobster deviled eggs are loaded with tender lobster meat and flavored with rich homemade lobster broth. Flavor bomb! This recipe yields 12.
author_avatar
Sweet and Savory by Shinee
Hi, I'm Shinee. I create finger food, bite-size desserts, cakes, and cocktails, in short, party food!
http://www.sweetandsavorybyshinee.com/

45MINS

Total Time

Ingredients

Servings
4
us / metric
Lobster Tail
8 oz
Lobster Tails
Salt
1 tsp
Salt
Old Bay® Seasoning
1 tsp
Old Bay® Seasoning
Garlic
2 cloves
Garlic
Bay Leaf
1
Bay Leaf
Fresh Thyme
2 sprigs
Fresh Thyme
Egg
6
Eggs
Mayonnaise
3 Tbsp
Mayonnaise
Fresh Parsley
1 Tbsp
Fresh Parsley, chopped
Hot Sauce
1/2 tsp
Hot Sauce

Nutrition Per Serving

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Calories
239
Fat
15.7 g
Protein
20.2 g
Carbs
1.8 g
Love This Recipe?
author_avatar
Sweet and Savory by Shinee
Hi, I'm Shinee. I create finger food, bite-size desserts, cakes, and cocktails, in short, party food!
http://www.sweetandsavorybyshinee.com/

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 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 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 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 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 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 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.
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.

Tags

Appetizers
Dairy-Free
American
Gluten-Free
Brunch
Lunch
Date Night
Keto
Fish & Seafood
Snack
Low-Carb
Father's Day
Game Day
Mother's Day
Shellfish
Vegetables
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