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Lobster and Oka CheeseiIn Phyllo https://www.metro.ca/userfiles/image/recipes/Filo-homard-fromage-Oka-4874.jpg PT20M PT30M PT50M
Lobster Plunge the lobsters into the boiling salted water, allowing 5 minutes per pound (454 g). Cool. Remove the meat from the shell. Cut the tails into scallops and leave the claws intact. Set aside. Vegetables In a frying pan, brown the onions, peppers and mushrooms. Add the pitted olives. Cook for 1 minute. Phyllo dough Preheat the oven to 425°F (220°C) Spread out 1 sheet of the dough on a work surface. Baste with the melted butter. Cover with a second sheet and baste. Cover with a third sheet. Put a quarter of the cheese in the centre of the dough. Add the vegetable mixture. End with the lobster meat (scallops), Fold in the shape of a package. Repeat, making 3 more phyllo packages with lobster. Put the phyllo packages on a baking sheet, placing the lobster on the bottom. Baste the dough with the butter and cook in the oven for 15 to 20 minutes. Serve with the claws.
4
2 lobsters sufficient quantity, boiling salted water 1/4 cup (60 mL) olive oil 2 green onions, minced 1 red or green bell pepper, minced 8 white mushrooms, sliced 8 olives (in brine, pitted) 12 phyllo pastry dough 1/3 cup (80 mL) melted butter 1/2 cup (125 mL) grated Oka cheese
Lobster and Oka CheeseiIn Phyllo

Lobster and Oka CheeseiIn Phyllo

Rate this recipe
3 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    lobsters
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    Fresh Tilapia Fillets

    Fresh Tilapia Fillets

    $6.99 /lb or ea.

    FAMILY PACK, MIN. 900 g, 1.55/100 g, 6.99/lb OR Marina Del Rey Wild Caught Argentinian Raw Pink Shrimp FROZEN, 20 - 30 SIZE, 300 g, 6.99 EA.


  • sufficient quantity, boiling salted water
  • 1/4 cup
    (60 mL)
    olive oil
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    Flyer Deal  (1)
    5 BONUS Reward Miles when you buy 1
    MASTRO OLIVE OIL

    MASTRO OLIVE OIL

    $7.99 ea.

    1 L

    5 AIR MILES® Bonus Miles

  • 2
    green onions, minced
  • 1
    red or green bell pepper, minced
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO

  • 8
    white mushrooms, sliced
    You might like:

    Flyer Deal  (1)
    BELLE GROVE STEAKCUT MUSHROOMS

    BELLE GROVE STEAKCUT MUSHROOMS

    $2.99 ea.

    227 g PRODUCT OF ONTARIO

  • 8
    olives (in brine, pitted)
  • 12
    phyllo pastry dough
  • 1/3 cup
    (80 mL)
    melted butter
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $3.36
    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $3.33 ea.

    454 g SALTED OR UNSALTED

  • 1/2 cup
    (125 mL)
    grated Oka cheese
Imprimer ma sélection

Preparation

Lobster

Plunge the lobsters into the boiling salted water, allowing 5 minutes per pound (454 g). Cool.

Remove the meat from the shell. Cut the tails into scallops and leave the claws intact. Set aside.

Vegetables

In a frying pan, brown the onions, peppers and mushrooms.

Add the pitted olives. Cook for 1 minute.

Phyllo dough

Preheat the oven to 425°F (220°C)

Spread out 1 sheet of the dough on a work surface. Baste with the melted butter. Cover with a second sheet and baste. Cover with a third sheet.

Put a quarter of the cheese in the centre of the dough. Add the vegetable mixture. End with the lobster meat (scallops), Fold in the shape of a package. Repeat, making 3 more phyllo packages with lobster.

Put the phyllo packages on a baking sheet, placing the lobster on the bottom. Baste the dough with the butter and cook in the oven for 15 to 20 minutes.

Serve with the claws.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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