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Lobster-Stuffed Yield: 24 egg halves |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Lobster, fresh or frozen (thawed) | 12 oz. | - | ||||
| Hard-cooked eggs, halved | 1 lb. 5 oz.* | 12 large | ||||
| Mayonnaise | - | 1/3 cup | ||||
| Sour cream | - | 1/3 cup | ||||
| Lemon juice | - | 2 tsp. | ||||
| Hot pepper sauce (Cholula® or Tabasco®) | - | 1-1/2 tsp. | ||||
| Garlic powder | - | 1/2 tsp. | ||||
| Parsley, chopped | - | 1-1/2 Tbsp. | ||||
| Fresh tarragon, chopped | - | 1-1/2 Tbsp. | ||||
| Tarragon sprigs | - | 24 small | ||||
| Salt and Pepper | - | To taste | ||||
| Paprika | - | As needed |
- DIRECTIONS
- » Chop lobster meat, saving 24 small pieces for garnish.
- » Place yolks in mixing bowl. Add mayonnaise, sour cream, lemon juice, hot pepper sauce, and garlic powder; mix until yolks are smooth. Fold in lobster, parsley, and chopped tarragon. Add salt and pepper to taste. Cover and refrigerate mixture, if desired, up to 2 hours.
- » Fill each egg white with a heaping spoonful of lobster mixture. Top each half with reserved pieces of lobster and sprig of tarragon; sprinkle with paprika. Serve immediately.
- * If using peeled, hard-cooked egg product.