Lobster-Stuffed Deviled Eggs

Lobster-Stuffed Deviled EggsFrom: Executive Chef/owner Jennifer Jasinski, Rioja Restaurant, denver.

Yield: 24 egg halves.

  • 12 oz. fresh or frozen (thawed) lobster
  • 12 large hard-cooked eggs, halved
  • 1⁄3 cup mayonnaise
  • 1⁄3 cup sour cream
  • 2 tsp. lemon juice
  • 11⁄2 tsp. hot pepper sauce (Tabasco® or Cholula)
  • 1⁄2

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