Looking for a delicious way to use up extra egg yolks? Try these egg yolk cookies! They’re rich and slightly cakey with just the right amount of chew.
In a small bowl, whisk egg yolks & vanilla extract. Set aside.
Take the lobster tails out of the water & remove the meat. Finely chop the lobster meat.
Add the egg yolk mixture & continue mixing until well combined, scraping down the sides couple times.
Stir in flour, baking powder & salt. Mix just until well combined. Add nuts & chocolate chips, if desired.
Using a medium cookie scoop, form into 1.5-inch balls & place them on baking sheets with plenty of space to spread. Flatten the dough slightly before baking.
Bake for 8-10 mins, or until the edges are set.