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LOBSTER MASHER PHYLLO BLOSSOMS Courtesy of Michael N. Masseria, Executive Chef/Totally Cooked Catering, Cuyahoga Falls, OH Ingredients
20 sheets Athens Fillo Dough (14x18)
16 ouncesButter, melted
6 pounds Red skin potatoes
20 ounces Heavy cream
10 ounces Butter, softened
2 ounces Lobster base
.5 ounce approx. Salt
.5 ounce approx. Pepper
1 ounce Parsley, chopped
.1 ounce approx. Cayenne
2 ounces Roasted garlic
.1 ounce approx. Nutmeg
1.5 pounds Lobster claw meat
8 Pasteurized egg yolks Layer 5 sheets of phyllo dough, brushing each with butter. Cut the phyllo into 6 pieces (6x7) per set and place the squares into standard muffin pans with the edges pointing up. Repeat the process three times to make 24 phyllo shells. Bake phyllo shells in a 350ºF oven for about 12-15 minutes or until the shells are a LIGHT golden brown.
Start the potatoes in cold water, bring to a boil and cook until they are very tender. Strain the potatoes and let them sit for a few minutes. Mash the potatoes with the softened butter, lobster base, salt and pepper, parsley, cayenne, garlic and nutmeg. Once well mashed and the potato mixture is room temperature fold in the lobster meat and the yolks. Place the potato mixture into a piping bag and pipe the potato mixture slightly past the top of the phyllo shell. Place the blossoms back into the oven and bake until the tops are a light golden brown; about 6-8 minutes.
TIPS
Lobster bisque can also be subbed in for some of the lobster meat and liquids in order to lower the cost of the dish. Additional lobster meat can be added instead of the lobster base to increase the profitability of the dish as well.
Athens Ready-To-Go Filo DoughTM can be substituted for the 14x18 fillo dough.
Click here for Athens Ready-To-Go conversion details.
Yield: 24 portions
| Ingredient |
Amount |
Cost per ounce/each |
Total |
Costing
| Athens Fillo Dough (14x18) |
20 each |
$0.12 |
$2.40 |
| Butter |
26 oz. |
$0.12 |
$3.12 |
| Red skin potatoes |
96 oz. |
$0.02 |
$1.92 |
| Heavy cream |
20 oz. |
$0.08 |
$1.60 |
| Lobster base |
2 oz. |
$0.80 |
$1.60 |
| Salt |
0.5 oz. |
$0.04 |
$0.02 |
| Pepper |
0.5 oz. |
$0.58 |
$0.29 |
| Parsley |
1 oz. |
$0.31 |
$0.31 |
| Cayenne |
0.1 oz. |
$0.42 |
$0.04 |
| Roasted garlic |
2 oz. |
$0.18 |
$0.36 |
| Nutmeg |
.1 oz. |
$0.81 |
$0.08 |
| Lobster claw meat |
24 oz. |
$1.38 |
$33.12 |
| Pasteurized egg yolks |
8 |
$0.11 |
$0.88 |
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$45.74 |
Cost per portion: $1.91
Retail price per portion: $5.00
Food cost: 38%
Profit percentage: 62%
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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