Deviled Lobster Recipes

Steps:

• Prepare the lobsters (see Cook's Note). Preheat a grill to medium.
• Melt the butter with the olive oil in a small skillet over medium heat. Add the sausage and cook until the fat begins to render, 1 to 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour about half of the butter-oil into a bowl and keep warm; leave the sausage in the skillet. Add the panko to the skillet; cook, tossing, until crisp and golden, about 5 minutes. Stir in the parsley, chives and lemon juice and season with salt and pepper.
• Brush the lobster tails and cavities with some of the reserved butter-oil; season with salt and pepper. Firmly pack the breadcrumb mixture into the cavities and onto the tails; drizzle with more of the reserved butter-oil.
• Place the lobsters on the grill shell-side down; cover with a disposable aluminum pan and cook until the shells turn red and the stuffing is crisp, 12 to 15 minutes. Sprinkle with parsley; serve with lemon wedges and the remaining butter-oil for dipping.

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.

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.

Steps:

• Simmer eggs in lightly salted water for 12 to 15 minutes. Run under cold water until eggs are cool, then crack and peel cleanly. Split eggs neatly and remove yolks. In a large mixing bowl blend lobster, mustard, shallots, mayonnaise, capers and chives. Season with salt and pepper. Fill eggs with lobster salad and garnish with chives.

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.

Steps:

• Simmer eggs in lightly salted water for 12 to 15 minutes. Run under cold water until eggs are cool, then crack and peel cleanly. Split eggs neatly and remove yolks. In a large mixing bowl blend lobster, mustard, shallots, mayonnaise, capers and chives. Season with salt and pepper. Fill eggs with lobster salad and garnish with chives.

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.