Phyllo Baskets with Curried Lobster

Phyllo Baskets with Curried Lobster
  • 4 servings
  • 0:25 Preparation
  • 0:10 Cooking
  • 0:35 Total Time


Add all
  • 4 to 5

    phyllo dough

  • 1/2 cup
    (125 mL)

    butter, melted

  • as needed vegetable oil

  • 2 Tbsp.
    (30 mL)

    sesame seeds

  • sauce:

  • butter

  • 3 to 4

    green onions, thinly sliced

  • 2 Tbsp.
    (30 mL)

    fresh coriander, chopped

  • 1 Tbsp.
    (15 mL)

    lemongrass, chopped or some lime zest and lime juice

  • 1 Tbsp.
    (15 mL)


  • 1/2 tsp.
    (2 mL)


  • 1/4 cup
    (60 mL)

    white wine

  • 1/2 cups
    (125 mL)

    fish stock

  • Salt and pepper to taste

  • presentation

  • 2x 1 1/2 lb
    (2 x 680 g)

    cooked lobster meat and whole claws

  • garnish fresh coriander, chopped or sprigs


Preheat the oven to 375°F (190°C).

On a smooth work surface, spread out a phyllo sheet.

Use a brush to baste the phyllo with the melted butter; cut in 4 and layer the quarter sheets on top of each other.

Repeat for the remaining sheets.

Lightly oil a muffin tin, and place the phyllo sheets on the bottom and sides of each cup, making phyllo baskets.

Baste melted butter on the edges and sprinkle with the sesame seeds. Brown in the oven. Set aside.

In a saucepan, heat the butter over medium heat, add the green onions, cover and cook over low heat.

Add the coriander and lemongrass; sprinkle in the flour and add the curry.

Deglaze with the white wine.

Moisten with the fish stock. Let simmer. Season with salt and pepper.

Place a phyllo basket on each plate.

Divide the cooked lobster meat among the baskets, spoon over some sauce and finish by adding a lobster claw or part of the tail. Garnish with coriander.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007