6 hard-cooked eggs, peeled and cut vertically
2 tablespoons butter
6 to 8 ounces fresh cooked lobster meat, finely diced, claw meat reserved to garnish
1/4 cup Mayonnaise
1 tablespoons dijon mustard
5 tablespoons clarified butter
salt and pepper to taste
2 tablespoons fresh chopped tarragon (for garnish)
In a small saute pan over medium heat, melt 2 tablespoons butter. Once melted and foaming, add diced lobster meat and saute for 2-3 minutes until the lobster has a little bit of color.
Place yolks in a medium bowl and mash with a fork. Add clarified butter, mayonnaise and mustard and stir with fork until smooth. Season with paprika, salt and pepper. Fold diced lobster meat into the egg mixture, reserving some to garnish (claw meat is best to garnish).
Fill the empty egg whites (either with a spoon or with a piping bag) with the mixture and sprinkle lightly with tarragon. Garnish with remaining lobster meat. Cover lightly with plastic wrap and refrigerate for up to one day before serving.