Lobster Deviled Eggs

Ingredients

• 2 stalks celery thinly sliced
• 1 pinch celery salt 
• 12  eggs 
• 1 teaspoon chives fresh finely chopped
• 24 servings optional: dill fresh finely chopped for garnish
• 0.5 teaspoon ground mustard 
• 1  pd of lobster whole frozen
• 4 tablespoons mayonnaise 
• 24 servings paprika for sprinkling
• 0.5  onion diced red finely
• 24 servings salt and pepper black freshly ground
• 2 teaspoons citrus champagne vinegar 

Equipment

• bowl
• pot

Directions

1. Bring 3 to 4 inches of water to a boil in a large pasta pot.
2. Add the lobster, cover and steam until fully cooked and the shell is bright red, 8 to 10 minutes.
3. Remove the meat from the shell and dice into 1/2-inch chunks.
4. Halve the eggs and reserve the yolks. In a bowl, mash the yolks and add the mayonnaise, white wine vinegar, ground mustard, chives, celery salt, salt and pepper to taste, celery and onions.
5. Mix all together so that the yolk mixture is creamy. Fold in most of the lobster, reserving 24 small pieces.
6. Add salt and pepper to taste, and then stuff the egg white halves with the filling.
7. Garnish with a touch of fresh dill and a little piece of lobster.
8. Sprinkle with paprika.