Ingredients
1 lobster - steamed
4 tbsp unsalted butter
6 green onions - finely chopped
1/4 cup white wine - or vodka
1 1/2 tbsp flour
1/4 cup whipping cream
1 pinch cayenne pepper
1 salt and pepper to taste
1 lb phyllo
1 lb unsalted butter
Directions
Number of Servings: 50
Remove all the meat from the lobster and chop. Set aside. Melt 2
tablespoons butter in a small skillet, and saute the green onions for
2 or 3 minutes. Add the lobster meat and wine or vodka, and stir
quickly to combine over high heat. Drain the mixture, reserving the
liquid. Melt the remaining 2 tablespoons butter in another skillet.
Add the flour and cook slowly without coloring the flour for 5
minutes. Add the reserved liquid and the cream, and stir constantly
until the mixture begins to thicken. Stir lobster meat back into
mixture, add cayenne pepper and season to taste. Cool mixture before
filling phyllo. To assemble the triangles, melt and cool the pound of
butter. Place one sheet of phyllo on a flat surface and brush lightly
with butter. Top this with two more sheets, buttering each. Cut the
sheets in half lengthwise, then cut each half crosswise into 6 equal
parts. Spoon a teaspoon of filling onto the end of each strip and
form a triangle by folding the righthand corner to the opposite side,
as you would a flag. Continue folding until the entire strip is
used. Preheat oven to 400F. Place triangles on a buttered baking
sheet. Brush the tops of each with melted butter and bake until
golden brown, about 10 minutes.
NOTE: Filled phyllo triangles can be kept in the refrigerator,
unbaked, for 2 days, or frozen immediately for future use.
Recipe from Martha Stewart's "Hors d'Oeuvres".
Servings: 50 servings
Phyllo Triangles With Lobster Filling Recipe brought to you by Recipe Ideas
Categories: Fish; Lobster; Seafood
The History of Recipes
Written recipes as an idea can be found far back into the distant past, in fact as far into history as the ancient Egyptians, and potentially, even further back. However, mostly, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to experts are some tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. During the time of the Roman Empire a man called Apicius assembled some documents describing recipes enjoyed by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Additionally, he describes how the cooks of his times were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks like bay, fennel and dill. As our culinary historical trip moves on a few more years there are two interesting books which date from the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are nothing to do with the spicy food that appears on menues today, but instead recipes for the types of food on the menues of the nobility of that period. In the fifteenth century, the Crusaders brought back many spices and herbs from the Middle-East, such as basil and coriander. These new foods and spices created an outbreak in cookery books, some of which are now in private libraries. By the arrival of the 20th century, recipe publications were in high demand, mostly due to increased literacy, people having more free time and disposable income. |
We hope you enjoy this Phyllo Triangles With Lobster Filling recipe.
