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Lobster Deviled Eggs

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 deviled eggs
Author: Shinee
These creamy, rich lobster deviled eggs are loaded with tender lobster meat and flavored with rich homemade lobster broth. Flavor bomb!
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  • 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.