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LOBSTER & CORN PHYLLO TRIANGLE Ingredients
4 quarts water
3 tablespoons salt
Juice of 1 lemon
3 1 1/4 pound lobsters
3 ears corn
2 tablespoons butter
1/4 cup chopped onions
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
3 tablespoons flour
2 cups lobster stock (from cooking lobsters)
1 tablespoon finely chopped cilantro (Chinese parsley)
salt and pepper to taste
12 sheets Athens or Apollo fillo dough
6 tablespoons butter Bring water, salt and lemon juice to a boil. Add 1 lobster and boil for 10 minutes. Remove and cool. Repeat for 2 remaining lobsters.
Crack lobsters open and remove meat. Leave claws whole for garnish. Dice tail meat.
Cook corn in lobster stock for 10 minutes. Remove and cool. Cut kernels from ears. Reserve 6 tablespoons corn for garnish. Strain stock and reserve 2 cups.
In medium saucepan, melt butter, add onions and peppers and cook slowly about 5 to 7 minutes or until soft. Add flour to vegetables and cook for 2 minutes, stirring constantly. Whisk in 2 cups of reserved lobster stock. Bring to a boil and simmer 2 to 3 minutes or until thickened. Add diced lobster, corn, cilantro, salt and pepper, stirring gently. Cool.
Prepare 6 large fillo triangles, according to the directions for Triangles on our Shapes & Uses page. Use 1/4 cup of filing for each triangle. Brush with butter and place seam side down on cookie sheet. Bake in preheated 400 degree oven for 10 minutes or until golden brown and puffed.
Prepare lime-cilantro vinaigrette according to following directions. Spoon warm vinaigrette on plate. Place hot triangles on top. Garnish with corn kernels and reheated lobster claw.
Serves 6
LIME-CILANTRO VINAIGRETTE Ingredients
Juice and finely grated peel of 1 lime
2 tablespoons white wine vinegar
2 tablespoons minced onion
1 clove garlic, minced
1 tablespoon finely chopped cilantro (Chinese parsley)
1 cup olive oil
Salt and pepper to taste In small saucepan, mix lime juice, peel, and vinegar. Add onion, garlic, and cilantro. Bring to a simmer over low heat.
Pour into blender and puree. With blender running, slowly pour oil into feeder tube. Season with salt and pepper and keep warm.
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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