June 1, 2014

Lemony Lobster Deviled Eggs

Y'all should know from reading this blog that I am a huge {to put it mildly} fan of lobster. It's been my favorite food since I was a little Nicole and I love creating delicious dishes at home using tender, sweet chunks of lobster meat. When I dined at Pot Roast and Pinot during my last trip to Pensacola, FL they had two outstanding dishes on their menu featuring my favorite crustacean: 
Lobster Mac and Cheese and Lobster Deviled Eggs.  
Today I created Lemony Lobster Deviled Eggs at home adapted from Pot Roast and Pinot's recipe.
You can view their full Deviled Egg recipe here: http://www.coastalcooking.com/deviled-eggs/

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Ava loves deviled eggs, especially Pot Roast and Pinot's version {and her Grandma's}! 
Pot Roast and Pinot's menu is full of tasty dishes like the 
Lobster Mac and Cheese and Lobster Deviled Eggs. 
View their menu here.


  • 12 eggs, hard boiled and peeled
  • 1 Maine Lobster, steamed 
  • zest from 1 lemon
  • 1/3 cup heavy cream
  • 2 tbsp fresh chives, diced
  • 1 tsp fresh thyme, diced
  • green onions or chives, diced for garnish
  • salt/pepper, to taste


  1. Once Lobster is cool enough to handle break open the shell (I use kitchen shears) and remove the meat. 
  2. Chop lobster meat into small chunks and place in a bowl. Refrigerate to chill until eggs are ready. 
  3. Slice eggs in half lengthwise.
  4. Carefully remove yolks to a bowl.
  5. Place egg yolks, heavy cream, lemon zest, thyme, chives, and salt and pepper in a food processor (or just mix well in a bowl) and pulse until smooth. 
  6. Spoon egg mixture in a piping bag or Ziploc bag with the bottom tip cut off and pipe into the egg halves.
  7. Top each egg with a small chunk of lobster and garnish with a sprinkle of green onions or chives. 
  8. Serve immediately or refrigerate until serving. 
Recipe adapted from Pot Roast and Pinot.

The Lobster Deviled Eggs at Pot Roast and Pinot were topped with crispy {maybe grilled?} lobster and a slice of lemon confit. My version uses lemon zest in the egg mixture and tender, steamed lobster chunks on top. 
Steam one lobster, let cool slightly, then crack open and remove meat from tail and claws.
{I used my extra lobster to make Lobster Salad sandwiches for lunch}.

Don't throw away the lobster shells! Rinse, place in a freezer bag, and freeze. You can simmer them in water or seafood broth and make a delicious lobster stock for soup or pasta later. 
Coarsely chop up meat and place in refrigerator to chill until the eggs are ready.
Hard boil and peel 12 eggs. 
Every boil eggs differently- 
I carefully add my eggs to boiling water and boil for 10 minutes 
then cool in an ice bath and peel. 
 Cut the eggs in half lengthwise and carefully remove yolks to a bowl. 
 Add yolks, heavy cream, lemon zest, thyme, and chives to a food processor.
 Pulse to combine and until yolks are smooth. Season with salt and pepper. 
 This is an optional step: Using a pastry bag {or Ziploc bag with the bottom tip cut off} spoon egg mixture in and swirl into eggs. 
 You can also simply spoon into eggs or use a pastry bag tip for a fancy presentation. 
 Top with a large chunk of lobster and serve immediately or refrigerate until ready to serve. 
Lemony Lobster Deviled Eggs- perfect for an impressive party appetizer or a classy picnic lunch! 
 Lobster Lovin' Lunch! 
Check out our Lobster Salad sandwich with avocado
 that we made for lunch to go with our Lobster Deviled Eggs.
Thanks to Pot Roast and Pinot for the recipe and inspiration! 

Enter below to win a $50 gift card to try any of the tasty selections on their menu. 

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  1. All I can say is O.M.G. !! These are the bomb!! Wish you'd make some of these yummy foods at my house, instead of 9 hours away!! Love you anyway. Great recreation!! <3


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