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.
In a frying pan, brown the onions, peppers and mushrooms.
Add the pitted olives. Cook for 1 minute.
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.
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.
© Société des alcools du Québec, 2007
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
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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