Deviled eggs are a must at picnics, but why not up your game and make lobster deviled eggs for an indulgent appetizer?
I’ll admit it…I love eggs. I’ll eat eggs in pretty much every way possible. I’m one of those people that says “put an egg on it” for just about anything. My favorite breakfast? Eggs Benedict. My favorite lunch? Quiche. My favorite dinner? Ramen with a good runny egg on top. Yep, you might call me egg obsessed.
For Christmas, Craig and I went to our favorite steakhouse in Dallas. One of their most popular items on the menu is lobster deviled eggs. Yes, these little eggs might be more popular than the steaks they serve (and the steaks are really good). They bring the eggs out on a plate, but they serve them a little differently than normal. The plate contains the hollowed out egg whites with a chunk of lobster in each one. At the head of the plate is a small mason jar filled with the mashed up egg yolks and topped with bacon. A little spoon is sticking out from the jar.
Here comes the best part. There’s more of that yummy egg yolk in the jar than just one yolk per egg so you get to mound up as much of the good stuff into an egg white shell as you can and don’t forget the bacon. Then you can either attempt to be demure and take the egg in two bites or you can just go for it and shove the whole thing in your mouth. I try the two bite route as much as I can, but sometimes it just doesn’t work and the whole thing goes in.
I was going to make these lobster deviled eggs for my Super Bowl posts, but I thought they might be just a bit too fancy for game day fare. They do contain lobster after all. So I thought you might like to use them as a fancy appetizer like they do at the restaurant.
Making the deviled eggs is really simple, you don’t have to go back and fill the eggs. The only extra step you have to take is simmering (not boiling) the lobster tails. And you don’t even need to get a whole lobster for these…just a tail or two (depending on how many you want to make). I made 4 eggs so I got 6 halves out of it. The extra egg was so I had extra yolk for the filling and I just ate the extra white (a great protein snack). I also only needed 1 lobster tail. I bought 2 but that would be enough for 12 halves.
These lobster deviled eggs would be perfect for your next party. Everyone will love them and they can serve themselves, so you just put them out and forget about them. But I’d make extra because they’re going to go fast.
- 4 large eggs
- 1 4 ounce lobster tail
- ¼ cup mayonnaise
- 1½ teaspoons white wine vinegar
- 1½ teaspoons grainy Dijon mustard
- ⅛ teaspoon kosher salt
- dash of cayenne pepper
- 1-2 strips cooked bacon, crumbled
- chopped chives for garnish
- Add eggs to a large pot and fill with water until the water is 1½" over the eggs. Heat over medium high heat. Once eggs just start to boil, turn off the heat and cover them. Let them sit for 14 minutes. Rinse under cold water and set aside.
- Add the lobster tail to the pot and fill with water until water is 1½" over the lobster tail. Heat over medium heat and just bring to a simmer. You will probably have to turn the heat down to keep it at a simmer. Cook for 6 minutes. Drain water and rinse with cold water to stop the cooking.
- Peel the eggs then cut them in half lengthwise. Remove the yolk and place into a bowl. Do this with all of the eggs. You can discard or eat the extra two halves of egg whites,
- Add the mayonnaise, vinegar, mustard, salt and cayenne to the egg mixture and mix. You'll need to smash the egg whites as you mix so that everything becomes creamy.
- Spoon the yolk mixture into a small mason jar and top with crumbled bacon.
- Cut the lobster into 6 pieces and place 1 piece into each egg white half.
- Arrange eggs onto plate and place the mason jar near the eggs. Insert a small spoon into mason jar so that yolk mixture can be spooned out.
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