These delicate phyllo triangles feature a luxurious filling of sweet lobster meat blended into a smooth, creamy sauce. The crisp, golden pastry provides a perfect textural contrast to the tender seafood inside. Ideal for holiday parties, elegant appetizers, or special dinner gatherings, these bites are sure to impress. The subtle kick of cayenne pepper balances the richness of the butter and cream, creating a sophisticated flavor profile. While they require some assembly time, the result is a restaurant-quality hors d’oeuvre that feels decadent yet manageable to prepare at home.
Phyllo Triangles With Lobster Filling
Description
These delicate phyllo triangles feature a luxurious filling of sweet lobster meat blended into a smooth, creamy sauce. The crisp, golden pastry provides a perfect textural contrast to the tender seafood inside. Ideal for holiday parties, elegant appetizers, or special dinner gatherings, these bites are sure to impress. The subtle kick of cayenne pepper balances the richness of the butter and cream, creating a sophisticated flavor profile. While they require some assembly time, the result is a restaurant-quality hors d'oeuvre that feels decadent yet manageable to prepare at home.Ingredients
Directions
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Remove all meat from the steamed lobster and chop finely. Set aside.
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Melt 2 tablespoons of butter in a small skillet. Saut&# 195;© the finely chopped green onions for 2 to 3 minutes until softened.
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Add the chopped lobster meat and white wine (or vodka) to the skillet. Stir quickly over high heat to combine.
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Drain the lobster mixture, reserving the cooking liquid for later use.
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In another skillet, melt the remaining 2 tablespoons of butter. Add the flour and cook slowly for 5 minutes, stirring constantly, without allowing the flour to brown.
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Gradually add the reserved liquid and heavy whipping cream to the flour mixture. Stir constantly until the sauce thickens smoothly.
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Stir the lobster meat back into the thickened sauce. Add cayenne pepper and season with salt and pepper to taste.
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Allow the lobster filling to cool completely before assembling the triangles.
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Melt the pound of unsalted butter and let it cool slightly. Unroll the phyllo dough and keep it covered with a damp towel to prevent drying out.
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Place one sheet of phyllo on a flat surface and brush lightly with melted butter. Top with two more sheets, buttering each layer individually.
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Cut the stacked phyllo sheets in half lengthwise, then cut each half crosswise into 6 equal strips.
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Spoon approximately 1 teaspoon of the cooled lobster filling onto the wide end of each phyllo strip.
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Form a triangle by folding the right-hand corner over to the opposite side, creating a flag shape. Continue folding the strip over itself until the entire strip is used and the filling is enclosed.
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Preheat the oven to 400ðF (200ðC).
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Place the assembled triangles on a buttered baking sheet. Brush the tops of each triangle with melted butter.
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Bake until golden brown and crisp, about 10 minutes. Serve warm.
Nutrition Facts
Servings 50
- Amount Per Serving
- Calories 189.8kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 7.7g39%
- Cholesterol 55.2mg19%
- Sodium 81.3mg4%
- Total Carbohydrate 14.0g5%
- Dietary Fiber 2.5g10%
- Sugars 6.3g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Unbaked phyllo triangles can be kept in the refrigerator for up to 2 days or frozen immediately for future use. If frozen, bake from frozen, adding a few extra minutes to the baking time.
Ingredient Substitutions: White wine can be replaced with vodka or chicken stock for the liquid component. If green onions are unavailable, scallions or finely chopped white onions may be used.
Tip: Work quickly when handling phyllo dough to prevent it from drying out and cracking. Keep unused sheets covered with a damp kitchen towel at all times.
Variation: For a milder flavor, reduce or omit the cayenne pepper. For added texture, consider adding finely chopped toasted nuts to the filling.
