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.

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.

LOBSTER AND EGG SALAD SANDWICHES

Steps:

• 1. Steam lobster tails for 10 minutes or until bright red.
• 2. Let cool then cut down the center of the underside of the tail and remove. Chop and put in bowl.
• 3. Slice eggs into small pieces in an egg slicer and place in bowl with lobster meat.
• 4. In another bowl mix together all remaining ingredients.
• 5. Pour this creamy mixture into lobster and egg bowl and combine. Be careful not to crush eggs.
• 6. Spread a heaping spoonful or two onto your toasted bread and top with tomato and lettuce if desired. Enjoy your yummy lunch!

LOBSTER SCRAMBLED EGGS

Steps:

• Beat eggs and tarragon in a small bowl. Set aside.
• Sprinkle lobster pieces with cayenne pepper.
• Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.