Lobster Deviled Eggs

prep: 10 minutes
cook: 20 minutes

serves 16

you’ll need…
8 eggs
1 8-ounce lobster tail, thawed
1 teaspoon seasoning (like Old Bay)
3 tablespoons mayonnaise
1 teaspoon 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)

let’s get to it…
Boil the eggs. If you’re not sure how to do it, here’s how. Cool, peel and set aside.
Cut lengthwise through the top of the lobster tail all the way down to the tail with a pair of kitchen shears. 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.
Fill a saucepan with about ½-inch water and add the seasoning. Place a steamer into the pan and bring to a boil. Place lobster tail on the steamer in the saucepan. Cover and steam for 12 to 15 minutes or until the meat is no longer opaque. 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.
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. Slice off a tiny sliver on the bottom of each egg white so they don’t wobble on the plate; set aside.
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.
Fold in the celery, chives and lobster gently. Taste the mixture and adjust the seasonings. Sometimes a shake of Old Bay is needed.
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.

Roast Rack of Lamb
prep: 15 minutes
cook: 15 minutes
serves: 2

you’ll need…
¼ cup olive oil
2 cloves garlic, finely minced or pushed through a garlic press
2 tsp. ground rosemary
1 tsp. black pepper
1 tsp. dry thyme
¼ tsp. salt
1 frenched rack of lamb (about 1 lb.)

let’s get to it…
Preheat oven to 400°F. Remove lamb from refrigerator.
Mix olive oil, garlic, rosemary, black pepper and salt together in a small bowl.
Rub mixture all over lamb meat, being careful not to rub on the bones. Place lamb on a rack in a foil-lined roasting pan.
Cook for 13 to 15 minutes per pound or until 135°F on an instant read thermometer for medium rare. Let rest for at least 5 minutes before separating the ribs. Slice rack in half or slice each chop individually off of the rack.

cooking know how…
• A “frenched” rack of lamb is a rack that has been split with the back bones removed. The ends of the bones have been completely cleaned of meat and fat.
• For the freshest flavor, cook lamb on the day you buy it.

Basil Dipping Sauce for Lamb

prep: 10 minutes
serves: 16

you’ll need…
⅓ cup fresh basil, firmly packed into measuring cup
¼ cup fresh parsley, firmly packed into measuring cup
¼ cup olive oil
1 tsp. lemon juice.
1 clove garlic
Pinch of salt

let’s get to it…
Place basil, parsley, olive oil, lemon juice, garlic and pinch of salt in a blender container.
Blend on high for 30 seconds; scrape sides of container and push ingredients down. Blend on high 30 seconds more or until smooth. If sauce is still too thick, or doesn’t move in blender, add a little water, a teaspoon at a time, until it is at the desired consistency. Unused sauce can be refrigerated and stored for up to 1 week.

Nutrients per serving: Calories 30, Total Fat 3 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrates 0 g, Fiber 0 g, Protein 0 g

extra special…
• Add ½ tsp. cumin or red pepper flakes before blending.
cooking know how…
• This sauce is great on other meat as well as vegetables!