During the wine panel's rosé tasting, chef Blythe Beck of Hector's on Henderson remarked that her lobster and caviar deviled eggs would make a great match for a fruity rosé. Although not on the regular menu, you can try them this week at Hector's.
We sampled the eggs with a fruity, slightly sweet rosé with a dry finish and agree wholeheartedly. The creamy, rich eggs could go with many rosés, including the Folie a Deux Mènage á Trois Rosé, the Monte Volpe Sangiovese Rosato, the Gran Feudo Rosé, the Chateau Ste. Michelle Nellie's Garden Dry Rosé, and even a fruity French rosé with a touch of sweetness.
The lobster and caviar won't set you back much; the recipe calls for only small amounts of each, and the caviar is used as a garnish. Chef Beck says she puts a bit of caviar on every other egg when she makes them for parties. "Not everyone likes caviar," she says. "If you garnish every other egg, it will save some money yet still look beautiful."
Tina Danze
BLYTHE BECK'S LOBSTER AND CAVIAR DEVILED EGGS
| 12 |
large eggs |
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| 3 |
ounces cooked lobster tail, finely chopped |
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| 4 |
tablespoons mayonnaise |
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| 1 |
tablespoon shallots or red onion, minced |
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| 1 |
tablespoon chives, snipped or finely chopped |
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| 1 |
teaspoon dry mustard |
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|
| ½ |
teaspoon cayenne pepper |
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|
| ¼ |
teaspoon brown sugar |
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Kosher salt to taste |
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Juice of 1 lemon |
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| ½ |
to 1 ounce American caviar for garnish | |
Lobster and Caviar Deviled Eggs, one of chef Beck's specialties, calls for only a small amount of lobster, and the caviar is used as a garnish.
Place eggs in a 3-quart pot with water to cover. Set pot on stove over high heat (uncovered). Let the eggs come to a boil and continue boiling until done; from the moment you put the eggs on the stove to removing them from the heat, it should be a total of about 11 ½ minutes on a gas stove, 14 ½ minutes on an electric stove, so set a timer when you turn on the heat.
Cool eggs by immediately placing them in an ice bath (3 parts ice to 1 part water). Once eggs are completely chilled, roll them on the counter with pressure from the palm of your hand to crack the shell. Carefully peel away the shell so as not to puncture the whites.
Slice shelled eggs in half lengthwise, and separate the whites from the yolks. Set aside cleaned whites. Finely grate the egg yolks into a mixing bowl (the finer you grate the egg yolks, the smoother the filling). Add the mayonnaise, lobster, shallots, chives, mustard, cayenne, brown sugar, salt and lemon juice to the yolks. Combine until smooth.
Spoon or pipe mixture into the reserved egg whites. For really beautiful eggs, pipe mixture with a pastry bag or a plastic zip-top bag from which you have cut off the tip of the corner to serve as the piping tip. Using the back of a teaspoon, place a tiny amount of caviar on each egg. Makes 24 servings.
PER SERVING: Calories 60 (69% fat) Fat 5 g (1 g sat) Cholesterol 114 mg Sodium 96 mg Trace fiber Carbohydrates 1 g Protein 4 g
SOURCE: Blythe Beck, executive chef of Hector's on Henderson
www.hectorsonhenderson.com
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