Caviar + Lobster with Dill Hollandaise Deviled Eggs

Caviar + Lobster with Dill Hollandaise Deviled Eggs

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 6 large eggs, hard boiled, peeled
  • 1/4 cup dill hollandaise (recipe follows)
  • 3 oz. lobster, cooked
  • 1 tbsp. lemon juice
  • Salt and white pepper, to taste
  • 1 oz. caviar
  • 1 tbsp. chives, chopped

Directions

  1. Cut peeled eggs horizontally, scoop yolks into bowl.
  2. For the yolks: add 3 tablespoons of dill hollandaise and mix until smooth.
  3. Chop lobster meat and season with lemon juice, salt and pepper.
  4. To assemble: pipe egg yolk mixture into whites, top with dill hollandaise, lobster, caviar and chives.

Dill Hollandaise

  • 4 oz. white wine
  • 4 oz. white vinegar
  • 2 tsp. shallots, chopped
  • 4 egg yolks, well beaten
  • 4 oz. (1/2 cup) butter, melted
  • 1 tbsp. lemon juice
  • 1/4 tsp. cayenne pepper
  • 1 tsp. salt
  • 1 tsp. white pepper

Directions

  1. Cook white wine, vinegar, shallots in pan until reduced by half, strain and return to pan. Let cool slightly. Add beaten egg yolks, stir until well combined. Cook over low heat, stirring constantly, until mixture reaches 160° F. Remove from heat.
  2. Transfer cooked egg yolk mixture to food processor. While processing, slowly add melted butter until mixture becomes thick and creamy. Add lemon juice, cayenne, salt and pepper.

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