Phyllo Lobster Bundles with Lower St. Lawrence Herbs
For a meal that stands out, these small phyllo bundles filled with lobster and leeks are original and simply irresistible.
Ingredients:
2 tbsp (30 ml) olive oil
½ leek
2 garlic cloves
Pepper to taste
1 tsp (5 ml) of Herbes Salées du Bas-du-Fleuve*
¼ cup (60 ml) white wine
4 sheets phyllo pastry
¼ cup (60 ml) melted butter
½ cup (125 ml) lobster meat, cubed
Method:
Preheat oven to 180°C (350°F).
Heat oil in pan. Add leek and garlic. Sweat gently without browning. When leek is translucent, season with pepper. Add herbs and white wine. Simmer until wine is almost completely evaporated. Set aside to chill.
Place phyllo sheet on work surface. Brush with melted butter and cover with second sheet. Using knife, cut phyllo sheet in four equal squares. Place 1 tbsp of leek filling in middle of each square. Place crabmeat on top. Brush pastry around filling with butter, fold towards centre and seal to make small bundle.
Brush outside of bundles with butter and place in oven dish. Bake for 10 minutes and serve with salad.
Herbes Salées du Bas-du-Fleuve are a mixture of brined herbs from the Lower St. Lawrence area. They are a versatile condiment that can be used to season sauces, vinaigrettes and soups!
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