Phyllo triangles with lobster filling
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Phyllo triangles with lobster filling
  Phyllo    Lobster    Appetizers    Fillings  
Last updated 6/12/2012 12:50:46 AM. Recipe ID 12240. Report a problem with this recipe.
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      Title: Phyllo triangles with lobster filling
 Categories: Appetizers
      Yield: 50 Servings
 
      1    Lobster - steamed
      4 tb Unsalted butter
      6    Green onions - finely
           -chopped
    1/4 c  White wine - or vodka
  1 1/2 tb Flour
    1/4 c  Whipping cream
      1 pn Cayenne pepper
           Salt and pepper to taste
      1 lb Phyllo
      1 lb Unsalted butter
 
  Number of Servings:  50
  
  Remove all the meat from the lobster and chop.  Set aside. Melt 2
  tablespoons butter in a small skillet, and saute the green onions for
  2 or 3 minutes. Add the lobster meat and wine or vodka, and stir
  quickly to combine over high heat.  Drain the mixture, reserving the
  liquid. Melt the remaining 2 tablespoons butter in another skillet.
  Add the flour and cook slowly without coloring the flour for 5
  minutes. Add the reserved liquid and the cream, and stir constantly
  until the mixture begins to thicken. Stir lobster meat back into
  mixture, add cayenne pepper and season to taste.  Cool mixture before
  filling phyllo. To assemble the triangles, melt and cool the pound of
  butter. Place one sheet of phyllo on a flat surface and brush lightly
  with butter. Top this with two more sheets, buttering each.  Cut the
  sheets in half lengthwise, then cut each half crosswise into 6 equal
  parts. Spoon a teaspoon of filling onto the end of each strip and
  form a triangle by folding the righthand corner to the opposite side,
  as you would a flag.  Continue folding until the entire strip is
  used. Preheat oven to 400F. Place triangles on a buttered baking
  sheet. Brush the tops of each with melted butter and bake until
  golden brown, about 10 minutes.
  
  NOTE:  Filled phyllo triangles can be kept in the refrigerator,
  unbaked, for 2 days, or frozen immediately for future use.
  
  Recipe from Martha Stewart's "Hors d'Oeuvres".
 




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Recipe ID 12240 (Apr 03, 2005)

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