Eggs Drumkilbo
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Remove the meat from the lobster tails and claws, and dice into bite-size pieces
2
Dice 6 eggs into the same size pieces as the lobster
3
Bring 4 cups water to a rolling boil in a heavy-bottomed pan
4
Cut out the green stem portion of the tomatoes and drop them into the boiling water for about 30 seconds
5
Remove immediately to ice cold water, and leave for several minutes
6
Peel the skins off the tomatoes and dry the tomatoes with paper towels
7
Cut the tomatoes into quarters, and remove the seeds and membranes
8
Dice the tomato flesh into the same size pieces as the egg and lobster
9
In a large ceramic or glass bowl (not metallic), whisk the mayonnaise, ketchup, and Worcestershire sauce together until combined
10
Add the lobster, egg, and tomato, and fold together gently
11
Taste and season with salt and pepper
12
Spoon the egg and lobster mixture into an ornate glass dish, and smooth the top to make it level
13
Soften the gelatin with the sherry in a small pan
14
Place over a low heat, and stir until dissolved
15
Spoon a thin layer of the sherry over the top of the egg and lobster mixture and refrigerate the dish until the layer has set
16
Using an egg slicer, cut six circles of egg from the remaining two eggs
17
Brush the tops of each egg slice with some of the remaining warm gelatin
18
Cut each of the shrimp in half lengthwise, dip into the gelatin, and arrange neatly on an egg slice
19
Refrigerate until set, and then lift each egg and shrimp garnish to decorate the egg and lobster salad
20
Garnish with 1 sprig parsley
21
Serve as an appetizer with lemon wedges and sliced and buttered brown bread
22
Remove the meat from the lobster tails and claws, and dice into bite-size pieces
23
Dice 6 eggs into the same size pieces as the lobster
24
Remove the meat from the lobster tails and claws, and dice into bite-size pieces
25
Dice 6 eggs into the same size pieces as the lobster
26
Bring 4 cups water to a rolling boil in a heavy-bottomed pan
27
Cut out the green stem portion of the tomatoes and drop them into the boiling water for about 30 seconds
28
Remove immediately to ice cold water, and leave for several minutes
29
Peel the skins off the tomatoes and dry the tomatoes with paper towels
30
Cut the tomatoes into quarters, and remove the seeds and membranes
31
Dice the tomato flesh into the same size pieces as the egg and lobster
32
Bring 4 cups water to a rolling boil in a heavy-bottomed pan
33
Cut out the green stem portion of the tomatoes and drop them into the boiling water for about 30 seconds
34
Remove immediately to ice cold water, and leave for several minutes
35
Peel the skins off the tomatoes and dry the tomatoes with paper towels
36
Cut the tomatoes into quarters, and remove the seeds and membranes
37
Dice the tomato flesh into the same size pieces as the egg and lobster
38
In a large ceramic or glass bowl (not metallic), whisk the mayonnaise, ketchup, and Worcestershire sauce together until combined
39
Add the lobster, egg, and tomato, and fold together gently
40
Taste and season with salt and pepper
41
Spoon the egg and lobster mixture into an ornate glass dish, and smooth the top to make it level
42
In a large ceramic or glass bowl (not metallic), whisk the mayonnaise, ketchup, and Worcestershire sauce together until combined
43
Add the lobster, egg, and tomato, and fold together gently
44
Taste and season with salt and pepper
45
Spoon the egg and lobster mixture into an ornate glass dish, and smooth the top to make it level
46
Soften the gelatin with the sherry in a small pan
47
Place over a low heat, and stir until dissolved
48
Spoon a thin layer of the sherry over the top of the egg and lobster mixture and refrigerate the dish until the layer has set
49
Soften the gelatin with the sherry in a small pan
50
Place over a low heat, and stir until dissolved
51
Spoon a thin layer of the sherry over the top of the egg and lobster mixture and refrigerate the dish until the layer has set
52
Using an egg slicer, cut six circles of egg from the remaining two eggs
53
Brush the tops of each egg slice with some of the remaining warm gelatin
54
Cut each of the shrimp in half lengthwise, dip into the gelatin, and arrange neatly on an egg slice
55
Refrigerate until set, and then lift each egg and shrimp garnish to decorate the egg and lobster salad
56
Garnish with 1 sprig parsley
57
Serve as an appetizer with lemon wedges and sliced and buttered brown bread
58
Using an egg slicer, cut six circles of egg from the remaining two eggs
59
Brush the tops of each egg slice with some of the remaining warm gelatin
60
Cut each of the shrimp in half lengthwise, dip into the gelatin, and arrange neatly on an egg slice
61
Refrigerate until set, and then lift each egg and shrimp garnish to decorate the egg and lobster salad
62
Garnish with 1 sprig parsley
63
Serve as an appetizer with lemon wedges and sliced and buttered brown bread