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Lobster Recipes
Appetizers
Lobster Filled
Phyllo Triangles
(Serves 4)
6 Tablespoons unsalted butter
6 each scallions, finely chopped
1/3 cup white wine
2 each 1 lb. Maine lobsters - steamed, meat removed and
chopped
2 Tablespoons flour
1/3 cup heavy cream
1/8 teaspoon cayenne pepper
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound phyllo pastry
1 pound unsalted butter
Melt 3 tablespoons butter and sauté scallions till limp.
Add the wine and lobster meat and stir quickly over high
heat to combine. Drain and reserve the liquid. Melt
remaining 3 tablespoons butter in another skillet. Add the
flour and cook over very low heat for 5 minutes. Do not
brown the flour. Add the reserved liquid and the cream.
Stir constantly until the mixture begins to thicken. Stir
the lobster meat into the mixture. Add the cayenne pepper,
salt, and pepper. Cool mixture completely.
To assemble, place 1 sheet of phyllo on a flat surface,
and brush with butter. Top with 2 more sheets, buttering
each. Cut the sheets in half lengthwise, then cut each
half crosswise into 6 equal parts. Spoon a heaping
teaspoon of filling onto the end of each strip and form a
triangle by folding the right hand corner to the opposite
side. Continue folding until the strip is used. Repeat
until all the filling is used. Place triangles on a
buttered baking sheet and butter tops. Bake in a preheated
375º oven until golden brown, about 10 minutes.
One serving: Cal. 1463 kcal/Prot. 20 g/Carbo. 65 g/Chol.
361 mg/Total Fat 125 g/Sod. 997 mg
Nutritional information provided by MasterCook II and is
meant to be an approximate guide.
Cathy Delaney Tardibone
Auburn, NY
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com