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Mini Lobster Tarts
 
(Serves 4)

1 package 15 miniature phyllo cups
4 ounces cream cheese, softened
2 tablespoons lemon or lime juice
1 each egg
3 each 1 lb. lobsters, cooked and meat chunked to ¾" x ¾" x ½"
5 tablespoons hot red pepper jelly

Defrost the cups if they are frozen. Blend the cream cheese, lemon or lime juice, and egg in small bowl. Place a rounded teaspoon of this mixture in each tart shell. Top with a lobster chunk. Melt the jelly and drizzle over lobster chunks just to cover. Refrigerate at least one hour before serving.


Nutritional information per serving - does not include phyllo cups
calories 257 cholesterol 137 milligrams
protein 19 grams sodium 391 milligrams
total fat 12 grams dietary fiber 0.3 grams
carbohydrate 19 grams calcium 77 milligrams
Nutritional information provided by MasterCook II. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.


Helen Lentine
Flemington, NJ
 




 

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