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LOBSTER & CORN PHYLLO TRIANGLES 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 onions, chopped
1/4 red bell pepper, cup chopped
1/4 green bell pepper, cup chopped
3 tablespoons flour
2 cups lobster stock (from cooking lobsters)
1 tablespoon finely-chopped cilantro
Salt and pepper to taste
20 sheets Athens® Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted Bring water, salt and lemon juice to a boil. Add one 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 12 medium fillo triangles according to directions for Triangles. Use cup of filling for each triangle. Brush with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown and puffed.
Yield: 12 triangles
LIME-CILANTRO VINAIGRETTE Ingredients
Juice and finely grated peel of one lime
2 tablespoons white wine vinegar
2 tablespoons onion, minced
1 clove minced garlic
1 tablespoon finely-chopped cilantro
1 cup olive oil
Salt and pepper to taste In small saucepan, mix lime juice, peel and vinegar. Add onion, and garlic and cilantro, and bring to a simmer over low heat.
Pour into blender or food processor and purée. 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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