Lobster Deviled Eggs (Michele Ragussis) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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To me, every party needs deviled eggs, but my deviled eggs are a little different. They are lobster deviled eggs. I mean, if you want New[ England-style deviled eggs then we are definitely talking lobster. The best thing is you can make this elegant party snack without spending a fortune. I hope you all enjoy one of my favorite party snacks. This transforms a regular old-time snack into a sexy little piece of New England.] Ingredients:
1 whole lobster, about 1 1/2 pounds (or 2 frozen tails if you can't find live whole lobster) |
1 dozen eggs, hard boiled |
4 tablespoons mayonnaise |
2 teaspoons white wine vinegar |
1/2 teaspoon ground mustard |
1 teaspoon finely chopped fresh chives |
pinch celery salt |
salt and freshly ground black pepper |
2 stalks celery, thinly sliced |
1/2 red onion, finely diced |
finely chopped fresh dill, for garnish |
paprika, for sprinkling |
Directions:
1. Bring 3 to 4 inches of water to a boil in a large pasta pot. Add the lobster, cover and steam until fully cooked and the shell is bright red, 8 to 10 minutes. Remove the meat from the shell and dice into 1/2-inch chunks.
2. Halve the eggs and reserve the yolks. In a bowl, mash the yolks and add the mayonnaise, white wine vinegar, ground mustard, chives, celery salt, salt and pepper to taste, celery and onions. Mix all together so that the yolk mixture is creamy. Fold in most of the lobster, reserving 24 small pieces. Add salt and pepper to taste, and then stuff the egg white halves with the filling. Garnish with a touch of fresh dill and a little piece of lobster. Sprinkle with paprika.
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