Lobster Deviled Eggs + Tutorial!

March27

We fancy! Lobster is cheap right now, so we’re whipping up Lobster Deviled Eggs!We fancy! Lobster is cheap right now, so we’re whipping up Lobster Deviled Eggs!

Cheap lobster you say? Yep, you bet. For a variety of reasons, there’s an overabundance of lobsters, so prices are falling. Costco, Sam’s Club and Walmart are selling frozen lobster tails and cooked claws at amazingly low prices.

And… if you really want to indulge yourself, pick up some live lobsters. Scared to try? Don’t be… here’s what you need to know.

So splurge this weekend and give it a shot! I’ve got a step-by-step how-to-do-it 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!

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

12. 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


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2 thoughts on “Lobster Deviled Eggs + Tutorial!

  1. Pure Grace Farms

    Thanks for coming by the Wonderful Wednesday Blog Hop. Love your post and appreciate you taking the time to share. I will be featuring this fabulous post Saturday on Facebook and Twitter. Pinning today!
    Blessings,
    Shari

    Reply

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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com