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English RecipesEggs Drumkilbo

Bring a large pot of salted water to a boil; add lobster tails. Boil for five to ten minutes (or four to six minutes per six ounces of lobster). Drain and allow to cool before handling lobster tails. Remove meat from the lobster tails and claws; dice into bite-size pieces and place in a bowl. Dice six eggs and add to lobster. Bring four cups water to a boil in a heavy-bottomed pot. Drop tomatoes into the water; allow to boil for about thirty seconds. Remove tomatoes and place in a bowl of ice cold water; allow to sit for several minutes. Peel skins from the tomatoes; dry tomatoes with paper towels. Cut the tomatoes into quarters; remove and discard seeds and membranes. Dice the tomato flesh and add to lobster-egg mixture.


In a large ceramic or glass bowl (do not use metal), whisk the mayonnaise, ketchup and Worcestershire sauce together until well combined. Add the lobster, egg and tomato; fold together gently and then season with salt and black pepper to taste. Spoon the mixture into a serving dish; smooth top to make even. Combine gelatin and sherry in a small pot; cook over low heat and stir until gelatin dissolves. Spoon a thin layer of the mixture over the top of lobster in serving dish; refrigerate until layer has set.


Slice remaining two eggs into circles. Brush the tops of each egg slice with remaining warm gelatin. Cut each shrimp in half lengthwise; dip into gelatin and arrange on an egg slice. Refrigerate until set. Garnish lobster with egg and shrimp slices and top each with a parley sprig.

Suggestions: Serve as an appetizer with lemon wedges, or sliced with buttered brown bread and hot tea. Culinary Trivia: Eggs Drumkilbo was said to be favored by the late Queen Elizabeth, the Queen Mother.


*Eggs Drumkilbo image (C) Lenawee Paint (2013). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.


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