Lobster Filling for phyllo or puff pastry
Source: Alexa
1 steamed lobster
4 T unsalted butter
6 scallions finely chopped
1/4 cup white wine or vodka
1 1/2 T all purpose flour
1/4 cup heavy cream
pinch of cayenne pepper
Kosher salt and fresh ground black pepper
1 lb Phyllo or Puff Pastry
1 lb unsalted butter, melted
Remove meat from lobster and chop. Set aside.
Melt 2 T butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid.
Melt the remaining 2 T butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles.
Prepare the triangles as you would Spanikopita. Cindy's note - I use puff pastry.