Lobster Egg Salad in Holiday Egg Shell Cups

Ingredients

• 4 extra large eggs
• 1 Cup finely chopped, cooked lobster tail meat
• 2 tablespoons Mayonnaise
• 1 Tablespoon minced chives plus chive stems
• 1/4 Teaspoon salt
• 22 Holiday Eggshell Cups (recipe below)
• Sour Cream
• Red salmon roe, for garnish

Directions

• Place eggs in a medium saucepan and cover completely with water. Bring to a boil over medium-high heat and then continue to cook the eggs for 15 minutes. Drain and rinse under cold running water. When cool to touch, peel eggs and finely chop. Add eggs and lobster to a mixing bowl. Stir in Mayonnaise, chives, and salt until blended. Use immediately or cover and refrigerate up to 24 hours.
• When ready to serve, fill each Holiday Eggshell Cup with 1 1/2 tablespoons of Lobster Egg Salad. Top egg salad with a dollop of sour cream, red caviar, and chive stems. Set filled eggshell cup upright on a napkin ring to display and serve with sorbet spoons.
• To Make-Ahead: Prepare recipe as instructed one day before serving. Cover with plastic wrap, and refrigerate. When ready to serve, transfer to a decorative platter. To present eggs “on end” place in eggcups or in napkin rings on platter.