PotRoastPinot DevEggs

 

POT ROAST & PINOT
JOE ABSTON

1 whole lobster
12 eggs, hard-boiled and peeled
3 oz. heavy cream
Salt and freshly ground black pepper
2 Tbsp. minced fresh chives
1 tsp. chopped fresh thyme leaves

Bring 3-4 inches of water to a boil in a large pasta pot. Add the lobster, cover and steam until fully cooked and the shell is bright red, 8-10 minutes. Remove the meat from the shell and dice into ½” chunks. Cut the egg in half lengthwise. Carefully remove the yolks and push the yolks through a fine mesh strainer before placing in a bowl. Add heavy cream, chives and thyme to the yolks. Season with salt and pepper. Spoon 1 heaping tablespoon of the yolk mixture into the cavity of each egg white half, mounding it slightly. Top each egg half with a lobster chunk and a piece or two of lemon confit (recipe follows.) Arrange the deviled eggs on a plate. Serve immediately, or cover and refrigerate for up to 4 hours.

Lemon Confit:
12 lemons, scrubbed and quartered
½ cup salt
½ cup sugar
1 gallon water

Combine salt, sugar and water in a container and place the lemons that have been cut in quarters. Submerge lemons in liquid and hold for at least 30 days. To use, rinse the lemons well and trim the zest from the flesh, then julienne.