Lobster Wraps in Red Pepper Sauce
Source of Recipe
Aunt Saunny
Ingredients:
4 Maine lobster tails
1/2 cup melted butter
8 squares phyllo dough (8"x 8")
1 Tablespoon garlic salt
2 teaspoons black pepper
4 each skewers, metal or wood
1 recipe Red Pepper Sauce – follows
Preparation:
Remove lobster meat from tail in one piece and rinse in
water. Slide a metal or wooden skewer through the tails (one
each length wise). Brush each with butter and season with
the garlic salt and pepper. Grill lobster skewers over
medium heat turning often. Grill approximately 5 minutes.
Meat should be opaque.
Remove from grill and remove skewers. Lay sheets of phyllo
dough out flat in 2's. Brush with butter and place a tail in
each. Wrap in a burrito fashion and then brush outside of
wrap with butter.
Place on a baking sheet and bake at 350 for about 15 minutes
until phyllo wraps are golden brown and crispy. Serve with
Red Pepper Sauce (recipe below).
Red Pepper Sauce
Ingredients:
2 red bell peppers, chopped
1 can chicken broth (10 oz.)
1 pint heavy cream
2-4 dashes Tabasco sauce
2 Tablespoons paprika, divided
4 cloves garlic, chopped
1 Tablespoon fresh basil, chopped
1 teaspoon salt
1 teaspoon cayenne pepper
2 Tablespoons butter
2 shallots, diced
Preparation:
In a pan, melt butter. Add 3/4 of the red peppers, all the
shallots and garlic. Sauté until half cooked and add the
stock. Bring to a boil and reduce by 1/2.
Remove and put in a blender and blend on high. Strain sauce
and return to heat. Add cream and reduce by 1/2. Add basil,
salt, 1 Tablespoon of the paprika, cayenne pepper and
Tabasco. Simmer for approximately 2 minutes and serve.
For presentation, cut wraps in a diagonal motion, (about
three different pieces per wrap). Place on plates (one tail
per serving). Pour Red Pepper Sauce over lobster wraps.
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