Lemony Lobster Deviled Eggs
hard boiled and peeled
zest from 1 lemon
green onions or chives
diced for garnish
Once Lobster is cool enough to handle break open the shell (I use kitchen shears) and remove the meat.
Chop lobster meat into small chunks and place in a bowl. Refrigerate to chill until eggs are ready.
Slice eggs in half lengthwise.
Carefully remove yolks to a bowl.
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.
Spoon egg mixture in a piping bag or Ziploc bag with the bottom tip cut off and pipe into the egg halves.
Top each egg with a small chunk of lobster and garnish with a sprinkle of green onions or chives.
Serve immediately or refrigerate until serving.
Recipe adapted from Pot Roast and Pinot.