Deviled Eggs & Lobster Oil

Easter has come and gone, leaving in its wake a basket’s worth of hard boiled eggs. If you’re feeling like you’re up to your (bunny) ears with extras, make this cocktail party mainstay from chef Scott Jones. His recipe elevates deviled eggs from ordinary to extravagant, thanks to the addition of lobster oil, fried garlic, shallots and chives. Simple and luxurious, they’re a guest favorite and bestselling menu item at Shepard.


For the lobster oil
  • 1 lobster body/shell
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 6 cloves of garlic
  • 2 tablespoons tomato paste
  • 3 cups vegetable oil
  • 1 teaspoon black peppercorns
  • 1 teaspoon whole coriander
  • 1 bay leaf
  • Sprig of thyme
For the deviled eggs
  • 12 large eggs
  • 1 egg yolk
  • Juice of 1/2 lemon
  • Pinch of salt
  • 1 teaspoon mustard (dijon and/or wholegrain)
  • 2 cups vegetable oil
  • 6 cloves of garlic, minced
  • 4 shallots, peeled, sliced into thin rings
  • 2 tablespoons chives, chopped
  • ¼ cup lobster oil (see above)
  • Aleppo chili powder


For the lobster oil:
  1. Start a 2 quart heavy-bottomed pot on high heat. Add 1 tablespoon vegetable oil. Add the lobster body, carrot, celery, onion, and garlic. Caramelize in the pot for 3-4 minutes, stirring occasionally. Add the tomato paste and cook for another 4 minutes.
  2. Add the rest of the vegetable oil and the aromatics. Bring up to a gentle simmer and cook for 1 hour, stirring occasionally. Strain through a fine mesh strainer. Cool.
For the deviled eggs:
  1. Hard boil the eggs per your favorite method. Peel and cut in half. Arrange the white parts on a platter. In a food processor, add the yolks, the raw yolk, lemon juice, pinch of salt, mustard and a tablespoon of water. While the food processor is running, stream in ½ cup of vegetable oil, until the filling is thick and emulsified. Add more vegetable oil to thicken, or water to thin it out. Taste for seasoning.
  2. Add the garlic, sliced shallots, and 1 cup vegetable oil to a heavy-bottomed pot on high heat. Fry the garlic and shallot, stirring often. When they are light golden brown, remove immediately from the oil with a slotted spoon, and drain on a paper towel. Season lightly with salt.
To serve:
  1. Pipe the yolk mixture back into the white, using a star tip or pastry bag. Top with plenty of fried garlic and shallots, lots of chives, and a generous dressing of the lobster oil.
  2. Finish with aleppo chili flake and salt. Enjoy!

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