• sandrabrandalise


COOKBOOK: Party & Snack Perfection

This recipe became easy to make when my local deli began selling lobster meat. Due to covid there has been an abundance of lobster available to the public. Our fish export trade with China began to slow down and we kept the lobster!

Us lobster-lovers seemed to be very happy with this outcome!

Easy, delicious and amazing!



Makes 12

12 sheets of filo pastry

125g melted butter


300g cooked lobster meat, cut up

3 tablespoons butter

3 garlic cloves, chopped finely

6 shallots, chopped

2 tablespoon plain flour

4 tablespoons white wine

6 tablespoons fresh cream

Salt & pepper to season

Thaw the filo pastry, keep in the fridge until required

Melt the butter in a pan, add garlic and fry for less than half a min. Add shallots. Add flour and whist until it thickens then gradually add the wine, add the cream until well blended. Add salt and pepper. Remove from heat.

Place the sauce in a deep bowl. Add the cut up lobster and combine well. Set aside.

Take one sheet of filo at a time. Brush with melted butter, fold over & blush with melted butter, and fold over again.

Place a large tablespoon of lobster mixture at the top of the filo strip. Fold pastry diagonally across to form a triangle shape. Continue to fold diagonally and cut off any uneven or short end.

Place triangles on a flat tray covered with greaseproof paper. Brush with melted butter and bake in a moderate oven for 10-15mins or until nice and golden.

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