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Crab & Lobster Pastries

Source of Recipe


Cooking with Class






List of Ingredients



• 8 ounces fresh crab meat, picked through and squeezed
  
• 8 ounces fresh lobster meat, picked through and cut into 1/2-inch dice
  
• 1 Tbsp finely diced carrots
  
• 1 Tbsp finely diced red pepper
  
• Clarified butter, as needed
  
• 1 large shallot, sliced into thin rings
  
• 1/2 Tbsp chopped tarragon
  
• Rich lobster stock, as needed
  
• Fresh bread crumbs, as needed
  
• Salt and pepper to taste
  
• 3 sheets phyllo dough
  
• Chopped parsley, as needed
  






Instructions



1. Lightly toss the crab and lobster together. Use your fingers, so any lumps of crab remain intact. Store in the refrigerator.
   
   
2. Saute the carrots and peppers in butter until soft. Add the shallot rings and tarragon. Transfer to a plate to cool.
   
   
3. Once the vegetables are cool, combine with the lobster and crab mixture. Mix gently. Add a very small amount of the lobster stock. (If the mixture becomes too wet, add some bread crumbs.) Season with salt and pepper.
   
   
4. Unroll the phyllo sheets. Quickly separate one and brush lightly with clarified butter. Lightly sprinkle the sheet with some parsley. Top this with one more phyllo sheet and repeat the process, omitting the parsley but using bread crumbs. Repeat to finish with a sheet of 3 layers.
   
   
5. Cut pastry sheet into thirds vertically and half horizontally. Divide the filling among the 6 little sheets. Fold in the sides lightly, then roll up the pastries, brushing with butter as you roll. Transfer to a plate and chill for 30 minutes.
   
   Bake at 375 degrees (F) until golden brown and crisp.
   
   Serves 6