Eggs
4- oz Lobster tail, steamed
Bacon
Honey
Mustard
Mayonnaise
Salt and pepper
Chili oil
This is a simple recipe for such an impressive looking appetizer and obviously the ratio of ingredients will change depending on how many eggs you boil. We made 6 eggs and had lobster and bacon leftover.
Place the eggs in a pan of cold water. Bring to a boil, cover and remove from heat and leave for 10 minutes, then place eggs directly in a bowl filled with ice water, leave to cool.
While the eggs are cooling, preheat the oven to 400. Place as much bacon as you need for the amount of eggs you boiled (I made 4 slices) on a baking tray. Melt 1/4 cup of honey in a small pan and brush half of it over the bacon and season with back pepper. Bake for 10 minutes, then flip over bacon brush on remaining honey and season with more black pepper. Bake for an additional 5-10 minutes.
To prepare the lobster, crack the shell of the lobster tail so that you can pull the meat out on top and rest it on the shell (still attached at the base of the tail). Put about 1 cup of water in a small shallow pan and bring to a boil. Add the lobster tail, about 2 tbs of butter, and pour about 1 ounce of lemon juice (fresh or bottled) over the tail. Cover with a lid and let boil for about 3 or 4 minutes, until meat is a solid white. Lobster cooks very, very quickly, especially a 4oz tail. Remove from the pan and cover with a little more butter (some people also like a sprinkle of paprika or cayenne on top), let it cool. Once it is cool enough to handle, pull the meat completely from the shell and cut into small pieces for topping the eggs.
Slice the eggs in half and remove the yolks. Mash the yolks with mayo and mustard to taste and season with salt and pepper. Drizzle the egg whites with chili oil and fill with the yolk mixture. Top with the lobster and the honeyed bacon.
