Enjoy This Recipe Courtesy of Chef Les Kincaid
Lobster Deviled Eggs
2 dozen large eggs
2 (1 1/4 pound) lobsters, steamed, shelled, and chopped
1 tablespoon of mustard
2 tablespoons of mayonnaise
2 tablespoons of capers
1 bunch of minced chives
Simmer eggs in lightly salted water for 12 to 15 minutes. Run under cold water until eggs are cool, then crack and peel cleanly.
Split eggs neatly and remove yolks. In a large mixing bowl blend lobster, mustard, shallots, mayonnaise, capers and chives.
Season with salt and pepper. Fill eggs with lobster salad and garnish with chives.
Yield: 48 pieces