Make Eric Hara's Lobster Deviled Eggs from Pier 9
Eric Hara's Pier 9 is now open with a menu of seafood-heavy takes on American classics and a wine list comprising bottles sourced from coastal fishing villages. See a theme? He shares the recipe for his Lobster Deviled Eggs for you to try at home.
Vanessa Tierney Pier 9's Lobster Deviled Eggs
"I really like to put my own spin on classics," says Hara. "Adding the lobster and spices brings the deviled eggs to a whole new level and makes them distinctively Pier 9. I want my food to be fun, and above all, taste great."
Pier 9's Lobster Deviled Eggs
Yield: 6 eggs
For the eggs:
1/4 cup mayo
1/4 cup chopped lobster meat
1 teaspoon Old Bay
1 teaspoon cayenne
1 teaspoon smoked paprika
Place the eggs in cold water, and bring water to a boil. Boil for 2 minutes, then turn off flame and let the eggs cool in the water. Peel off the shells, and cut eggs in half lengthwise. Remove yolks and reserve for the filling.
In a large bowl, mix the mayo, chopped lobster meat, Old Bay, cayenne, smoked paprika, and hard-boiled egg yolks together. Spoon or pipe the filling into the halved egg whites. Top with small pinch of paprika.
For the lobster reduction:
1 quart water
3 lobster bodies
1 tablespoon tomato paste
1/4 cup white wine
1/4 cup celery
1/2 cup onion
1 teaspoon fennel seed
Boil all ingredients in a large pot until the liquid reduces to 1/2 cup. Strain, and reserve.
For the lobster mayo:
3 tablespoons lobster reduction
1/2 cup mayo
Mix the lobster reduction with the mayo, and set aside.
Spoon the lobster mayo across a plate, and place the eggs on top.
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