Lobster Salad Stuffed Eggs Recipes

LOBSTER SALAD IN ENDIVE

Steps:

• Combine the lobster, mayonnaise, celery, capers, dill, salt, and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve.

CRAB-STUFFED DEVILED EGGS

Steps:

• Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
• Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
• Separate yolks from egg halves; place yolks into a mixing bowl.
• Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
• Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
• Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
• Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
• Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.

CINDY LOBSTER STUFFED EGGPLANT

Steps:

• Preheat the oven to 400 degrees F.
• In a medium saucepan, melt the butter over low heat with the 8 rosemary sprigs. Turn the heat to the lowest setting and allow the rosemary and butter to fuse together, but do not let the butter brown.
• In a medium skillet, saute the garlic, shallots, and chopped rosemary together in the 1 tablespoon olive oil until the garlic and shallots become fragrant. Then add the lobster meat and gently cook for 3 to 5 minutes. Lightly season the lobster meat with salt and pepper.
• On a clean surface, take a piece of bacon and lay it out lengthwise. Coat the eggplant slices lightly with olive oil and barely season with salt and pepper. Put a piece of the coated eggplant on top of the bacon, perpendicularly. Put a piece of mozzarella on top of the eggplant. Scoop a generous portion of the lobster and place on top of the cheese. Put another piece of eggplant on top of the lobster and create an eggplant sandwich. Wrap the bacon around the sandwich then gently put on a cookie sheet or oven-safe dish. Repeat this process until all the lobster is used.
• Remove the rosemary sprigs from the butter and set them aside on a plate or clean surface. Pour the rosemary butter on top of the sandwiches until they are all saturated. Lightly season the sandwiches with salt and pepper before baking. Bake until the bacon has browned nicely, about 10 minutes. Garnish with the reserved rosemary sprigs. Serve hot.

GRANDMA'S STUFFED LOBSTER

Steps:

• Melt butter in a skillet over medium heat. Add scallops; cook and stir until opaque, about 6 minutes.
• Combine the cooked scallops and melted butter from the skillet, ground crackers, graham cracker crumbs, and poultry seasoning in a bowl. Mix well, adding additional melted butter if the stuffing is too dry.
• Bring 2 inches water to a boil in a large pot. Place lobsters in pot; steam until bright red, about 20 minutes.
• Lay cooked lobsters on the their backs on a work surface. Wear gloves and make an incision between the legs down to the tail using a heavy knife. Pry open the chest cavity and rinse out innards with warm water. Fill the chest cavity and tail with the stuffing until overflowing.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place stuffed lobsters on their back on a baking sheet.
• Bake under the broiler until stuffing has browned, about 5 minutes.

LOBSTER SALAD

Steps:

• Cut lobster in small pieces and mix well with celery, salt and paprika.
• Marinate in dressing and chill thoroughly.
• Place salad greens on a chilled platter and pile the lobster in the center.
• Cover with mayonnaise and garnish with egg, capers and olives.

LOBSTER-SALAD-STUFFED EGGS

Steps:

• In a bowl combine well the lobster, the radishes, the scallion, the celery, the parsley, the mayonnaise, the lemon juice, the Tabasco, and salt and pepper to taste. Halve the eggs crosswise and remove the yolks. Chop 1 of the yolks, reserving the other 2 for another use, and stir it into the lobster salad. Divide the romaine and the cabbage between 2 salad plates, forming nests, fill the whites with the lobster salad, and arrange the eggs in the nests.