These creamy, rich lobster deviled eggs are loaded with tender lobster meat & flavored with rich homemade lobster broth. Flavor bomb!
Bring 3 cups of water to a boil. Reduce the heat to medium low & add lobster tails, salt & Old Bay seasoning. Simmer for 8-10 mins, until the shell turns pink & the meat is opaque.
Take the lobster tails out of the water & remove the meat. Finely chop the lobster meat.
Put the shells back into the water. Add garlic cloves, bay leaf & thyme. Increase the heat to medium high & boil until the broth is reduced to about ½ cup, about 25 mins.
Bring another pot of water to a boil. Place the eggs in a steamer & steam over boiling water for 15 mins. Submerge the steamed eggs in cold water until cooled. Peel the eggs, cut in half & separate the egg yolks.
Mash the egg yolks with a fork & stir in mayo, parsley & hot sauce. Mix in chopped lobster. Then add about 3 tbs of lobster broth into the mixture a tbs at a time until desired thickness reached.
Transfer the filling into a piping bag, or a zip lock bag with one end cut & pipe the filling into the egg whites. Garnish with chopped parsley, if desired. Serve immediately.