These creamy, rich lobster deviled eggs are loaded with tender lobster meat and flavored with rich homemade lobster broth. Flavor bomb!
We’re one big egg-loving family. We LOVE eggs! And we’re spoiled with farm fresh eggs almost year round. Thanks to my MIL! It’s a treat, really! As a thank-you, I bring out dozen or so deviled eggs to the ranch every now and then. And it disappears in seconds. Literally! Every time! I’m telling ya, we love EGGS, especially deviled eggs! 🙂
Last week, I made these fancy-shmancy deviled eggs with lobster, and they didn’t make it to the ranch. Hubs and I devoured them on the spot! They were so good and flavorful!
And remember? Fancy doesn’t mean difficult, or complicated. Actually, it’s quite simple. Let me walk you through the process.
First, we’ll cook the lobster tails in gently simmering (not boiling) water. When cooking lobster, or shrimp, or any seafood for that matter, heat and cooking time is essential. Overcooking yields tough, rubbery lobster meat, and we definitely don’t want that. So, keep a close eye on them.
Once the lobster is cooked, don’t discard the water and shells! We will add a few aromatics to make the most delicious lobster broth from scratch. Lobster broth is where all the flavors lie, my friend. And it’s unbelievably easy! Simply boil it until it’s reduced to 1/2 cup. The flavors concentrate to the max!
Oh and that one tiny touch of hot sauce in the filling isn’t enough to make the filling spicy or anything. It just kicks the flavors up a notch. If you’re not afraid of heat, be my guest and add a bit more.
I mentioned earlier that I use farm fresh eggs all the time. And yes, even for deviled eggs. It’s possible to have perfect hard-boiled eggs without aging the eggs. I shared my tips and tricks to achieve that here. Check it out. You’ll be surprised how easy it is!
See, aren’t they just perfect?
Hope you enjoyed my today’s recipe. Have a eggs-tatic weekend!
Lobster Deviled Eggs
- 8 oz 225gr lobster tail
- 1 teaspoon salt
- 1 teaspoon Old Bay seasoning
- 2 cloves of garlic
- 1 dry bay leaf
- 2 sprigs of fresh thyme
- 6 large eggs
- 3 tablespoons mayo
- 1 tablespoon chopped fresh parsley plus more for garnish
- ½ teaspoon hot sauce
- In medium saucepan, bring 3 cups of water to a boil. Reduce the heat to medium low and add lobster tails, salt and Old Bay seasoning. Simmer for 8-10 minutes, until the shell turns pink and the meat is opaque.
- Take the lobster tails out of the water and remove the meat. Finely chop the lobster meat.
- Put the shells back into the water. Add garlic cloves, bay leaf and thyme. Increase the heat to medium high and boil until the broth is reduced to about ½ cup, about 25 minutes.
- Meanwhile, bring another pot of water to a boil. Place the eggs in a steamer and steam over boiling water for 15 minutes. Then submerge the steamed eggs in cold water until cooled. Then peel the eggs, cut in half and separate the egg yolks.
- In a medium bowl, mash the egg yolks with a fork and stir in mayo, parsley and hot sauce. Mix in chopped lobster. Then add about 3 tablespoons of lobster broth into the mixture a tablespoon at a time until desired thickness reached. Transfer the filling into a piping bag, or a zip lock bag with one end cut, and pipe the filling into the egg whites. Garnish with chopped parsley, if desired. Serve immediately.