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85g (3oz) cooked lobster meat, fresh or
defrosted, finely chopped.
15g (1/2 oz) butter 40g (11/2 oz) filo
pastry, fresh or defrosted
100g (3 1/2 oz) low fat cream
1 x 15ml (1 tablespoon) fresh chopped chives
rind and juice
Cooking Time: 15 minutes - Ready to eat in less than 20
Preheat the oven to 200°C/ 400°F/ Gas
1. Melt the butter in a small pan. Cut the filo pastry into 5cm
(2") squares. Keep covered with a damp cloth.
2. Brush 3 squares
with melted butter and layer one on top of the other to form a 12
3. Press into a mini muffin or patty tin. Continue
filling individual "baskets" until all the filo squares have been
4. Bake for 3-5 minutes, or until crisp and golden. Take
care not to burn the baskets. Allow to cool
5. In a bowl, mix
together the cream cheese, chives and lemon. Fold in the lobster and
season to taste.
6. Place 1 x 15ml spoon (1 tablespoon) of the
mixture into each filo basket.
7. Garnish with chives and lemon
rind if desired.
Nutritional value per portion (approx) 42
kCal; 3g Protein; 3g Fat;
2g Carbohydrate; 0g Fibre
Kind Permission © The Sea Fish Industry Authority.
'Sir, if you were my husband, I would poison your drink.' - 'Madam, if you were my wife, I would drink it.'
(Lady Astor - Winston Churchill's reply)
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