Lobster Deviled Eggs

Appetizers > Seafood/Fish

2 dozen eggs
2 (1 1/4 pound) lobsters, steamed, shelled, and chopped
1 T of mustard
3 shallots
2 T of mayonnaise
2 T of capers
1 bunch of minced chives

Simmer eggs in lightly salted water for 12-15 minutes. Run under cold water until eggs are cool, then crack and peel cleanly. Split eggs neatly and remove yolks. In a large mixing bowl, blend lobster, mustard, shallots, mayonnaise, capers, and chives. Season with salt and pepper. Fill eggs with lobster salad and garnish with chives. Makes 48 pieces.