Deviled eggs with lobster

Ingredients:

• 1 whole lobster, about 700g (or 2 frozen tails if you can't find a live lobster)
• 12 hard-boiled eggs
• 4 tablespoons mayonnaise
• 2 tsp white wine vinegar
• 0.5 tsp ground mustard
• 1 teaspoon finely chopped fresh chives
• A pinch of celery salt
• 2 stalks celery, thinly sliced
• Half a red onion, finely diced
• Finely chopped fresh dill for serving
• Paprika for sprinkling

Preparation:

1. Bring 3–4 inches of water to a boil in a large saucepan. Add the lobster, cover, and steam until cooked through and the shell is bright red, 8–10 minutes. Remove the meat from the shell and cut into 1/2-inch cubes.
2. Cut the eggs in half and remove the yolks. In a bowl, mash the yolks and add the mayonnaise, white wine vinegar, mustard, chives, celery salt, salt and pepper to taste, celery, and onion. Mix all ingredients until creamy.
3. Stir in most of the lobster, reserving 24 small pieces. Season the filling with salt and pepper to taste, then spoon it into the egg white halves. Garnish each deviled egg with a sprig of fresh dill and a small piece of lobster. Sprinkle with paprika.