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Add a photoServings: 6
Ingredients
- 4 quart water
- 3 Tbsp. salt Juice of 1 lemon
- 3 x (1 1/4) lb. lobsters
- 3 x ears corn
- 2 Tbsp. butter
- 1/4 c. minced onions
- 1/4 c. minced red bell pepper
- 1/4 c. minced green bell pepper
- 3 Tbsp. flour
- 2 c. lobster stock (from cooking lobsters)
- 1 Tbsp. finely minced cilantro (Chinese parsley) salt and pepper to taste
- 12 sht Athens or possibly Apollo phyllo dough
- 6 Tbsp. butter
Directions
- Bring water, salt and lemon juice to a boil. Add in 1 lobster and boil for 10 min. Remove and cold. 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 min. Remove and cold. Cut kernels from ears. Reserve 6 Tbsp. corn for garnish. Strain stock and reserve 2 c..
- In medium saucepan, heat butter, add in onions and peppers and cook slowly about 5 to 7 min or possibly till soft. Add in flour to vegetables and cook for 2 min, stirring constantly. Whisk in 2 c. of reserved lobster stock. Bring to a boil and simmer 2 to 3 min or possibly till thickened. Add in diced lobster, corn, cilantro, salt and pepper, stirring gently. Cold.
- Prepare 6 large phyllo triangles, according to the directions for Triangles on our Shapes & Uses page.
- Use 1/4 c. of filing for each triangle. Brush with butter and place seam side down on cookie sheet. Bake in preheated 400 degree oven for 10 min or possibly till golden and puffed.
- Prepare lime-cilantro vinaigrette according to following directions. Spoon hot vinaigrette on plate. Place warm triangles on top. Garnish with corn kernels and reheated lobster claw.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 686g | |
| Recipe makes 6 servings | |
| Calories 169 | |
| Calories from Fat 137 | 81% |
| Total Fat 15.62g | 20% |
| Saturated Fat 9.77g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 137mg | 6% |
| Potassium 82mg | 2% |
| Total Carbs 7.18g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.14g | 1% |
| Protein 1.25g | 2% |
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