A filling featuring lobster meat, corn and peppers sits between layers of flaky, golden-brown Phyllo in these tasty triangles.
- 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 Phyllo 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 Phyllo triangles, according to the directions for triangles to the right. Use 1/4 cup of filing for each triangle.
Brush with butter and place seam side down on cookie sheet. Bake in preheated 4001/4F oven for 10 minutes or until golden brown and puffed.
Prepare lime-cilantro vinaigrette. Spoon warm vinaigrette on plate. Place hot triangles on top. Garnish with corn kernels and reheated lobster claw.