Deviled Lobster Recipes

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LOBSTER DEVILED EGGS



Lobster Deviled Eggs image

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.

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Time 40m

Yield 24 halves

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.

LOBSTER DEVILED EGGS



Lobster Deviled Eggs image

Provided by Tyler Florence

Categories     appetizer

Time 15m

Number Of Ingredients 0

Steps:

  • Mash 6 hard-boiled egg yolks, 4 ounces chopped cooked lobster meat, 1 teaspoon dijon mustard, 1 tablespoon chopped shallot, 2 tablespoons mayonnaise, 1 tablespoon capers and 1 tablespoon chopped chives. Spoon into the egg whites; top with more chives.

DEVILED LOBSTER



Deviled Lobster image

Make and share this Deviled Lobster recipe from Food.com.

Provided by Rob6543

Categories     Lobster

Time 50m

Yield 18 serving(s)

Number Of Ingredients 10

1 1/4 lbs lobsters
18 large eggs
1/4 teaspoon garlic, minced
1/2 tablespoon horseradish, fresh
1/2 tablespoon prepared brown mustard
1/2 tablespoon lemon juice
1 teaspoon dill weed
1/4 teaspoon hot sauce
3/4 cup mayonnaise
fresh ground pepper

Steps:

  • Steam lobster, separate tail, leg and claw meat.
  • Cut lobster meat into small half inch chunks.
  • Hard-boil eggs.
  • Cut eggs in half, reserve 14 egg yolks.
  • Blend all ingredients into a food processor or blender until slightly smooth.
  • Fill egg halves using a cake decorator bag; sprinkle with red or black pepper and garnish with slivered black olives.
  • Refrigerate until ready to use.

Nutrition Facts : Calories 140.4, Fat 8.5, SaturatedFat 2.1, Cholesterol 244, Sodium 236, Carbohydrate 3, Sugar 1.1, Protein 12.3

DEVILED LOBSTER TAILS



Deviled Lobster Tails image

Dinner ready in an hour! Enjoy lobster in a new way -- a mouth-watering meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 13

2 teaspoons salt
4 frozen lobster tails (about 10 ounces each)
2 tablespoons butter or margarine
4 medium green onions, sliced (1/4 cup)
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/4 cup cocktail sauce
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
2 tablespoons butter or margarine, melted
1/3 cup dry bread crumbs

Steps:

  • Heat 2 quarts water and 2 teaspoons salt to boiling in 6-quart Dutch oven; add lobster tails. Heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes or until lobster tails turn bright red and meat is opaque. Immediately plunge lobster tails into cold water to stop cooking. (Lobster will not be thoroughly cooked but will continue to cook during baking step.)
  • Meanwhile, heat oven to 450°. Melt 2 tablespoons butter in 2-quart saucepan over medium heat. Cook onions in butter about 2 minutes, stirring occasionally, until onions are tender. Stir in flour; cook and stir until mixture is smooth and bubbly. Gradually stir in half-and-half, stirring constantly. Heat to boiling; cook 1 minute, stirring constantly. Stir in cocktail sauce, Worcestershire sauce, mustard, 1/2 teaspoon salt and the pepper sauce until blended; remove from heat.
  • Cut and remove membrane from under side of each lobster tail, using kitchen scissors; discard membrane. Remove lobster meat from shells; reserve shells. Cut lobster into chunks; stir lobster into sauce until blended. Fill reserved shells with lobster mixture. Place shells in ungreased shallow baking dish. (If necessary, place crumpled aluminum foil between lobster tails to prevent shells from tipping.)
  • Mix 2 tablespoons melted butter and the bread crumbs until blended. Sprinkle over lobster mixture. Bake uncovered about 10 minutes or until heated through and bread crumbs are browned.

Nutrition Facts : Calories 360, Carbohydrate 20 g, Cholesterol 110 mg, Fat 4, Fiber 1 g, Protein 18 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1280 mg

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