Lobster Deviled Eggs


12 whole boiled eggs
2 four ounce cooked lobster tails
1 Tbsp minced onions
1 Tbsp finely minced celery
1/2 tsp of Tabasco
1/2 tsp Worcestershire Sauce
Pinch of salt and pepper
1/4 cup of mayonnaise
1/2 tsp dry mustard
1 Tsp of dijon mustard
2 Tbsp of lobster or shrimp bisque
1 Tbsp of chives
1 Tsp of white balsamic vinegar.
Smoked paprika (for garnish)
Cooked bacon slices (for garnish)
Arugula (for plating)


Slice just enough of one of the lobster tails to use as garnish on top of eggs and set aside.

Finely dice the remaining to allow for placement in a pastry bag. It will be just about half a cup in size.

Combine yolks, and ingredients in a mixing bowl

Boil eggs, cut in half and remove yolks.

In a large bowl combine ingredients, except for lobster tails set aside for garnish. Thoroughly mix ingredients until creamy, then fill a pastry bag with mixture. Fill eggs.

For garnish consider adding smoked paprika, chives, a slice of bacon and of course the sliced lobster.
Serve over a bed of arugula.