Divine Appetit Co.Recipe: Fried Lobster Deviled Eggs - | WBTV Charlotte

Recipe: Fried Lobster Deviled Eggs from Divine Appetit Co.

(WBTV) (WBTV)
CHARLOTTE, NC (WBTV) -

Add a touch of elegance to a southern staple! On WBTV News Sunday Morning, Chef D'Andrea Lawson from Divine Appetit Company shared her recipe for Fried Lobster Deviled Eggs.

Divineappetitco.com

Fried Lobster Deviled Egg Recipe

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Serving Size: 4 to 8

Ingredients

  • 1/4 cup mayonnaise
  • 1 dozen eggs
  • 1 tablespoon Dijon mustard
  • 1 cup chopped celery
  • ½ red onion chopped
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons fresh or dry dill
  • 1 tablespoon chopped chives (For Garnish)
  • 1 tablespoon smoked paprika (For Garnish)
  • Salt and freshly ground black pepper (TT)
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 2 lobster tail steamed and removed from shell
  • 1 cup smoked gouda cheese
  • 1 cup panko crumbs
  • Parsley, for garnish
  • 1 cup cooked pasta
  • Vegetable Oil, for frying

Lobster Mixture

  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 cup chopped celery
  • ½ red onion chopped
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons fresh or dry dill
  • Salt and freshly ground black pepper (TT)
  • 2 lobster tail steamed and removed from shell
  • 1 cup smoked gouda cheese
  • 1 cup cooked pasta

Preparation

1. Preheat oil at 350 degrees 6-quart stock pot or cast iron skittle. Add the eggs to a large pot filled with cold water. Bring to a boil. Cook eggs for 20 minutes. Remove eggs from heat and run cold water over them. Cook pasta until done.

2. Peel the eggs and cut in half. Remove the yolks to a bowl. Add all lobster ingredients together. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.

3. Dip the eggs into the flour, then the egg and finally into the panko. Place eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Spoon lobster mixture on top of egg whites and garnish with chives, paprika and yolk topping.

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