Lobster Phyllo

Ingredients

• 1 sheet phyllo
• 220 g melted butter with chopped herbs
• 1 steamed and diced lobster
• 50 g assorted mushrooms
• 1 shallot, diced
• 2 cloves garlic, minced
• 1 cooked potato, diced
• 2 stalks asparagus, chopped and blanched
• TT brandy, to flambé
• TT vermouth
• 100 ml heavy cream, to bind
• TT chopped tarragon
• TT salt and cracked black pepper

*(TT means too taste)

Directions

1. Take two sheets of phyllo and butter liberally with herbed butter.
2. Wrap one sheet around a wooden spoon and place the other under a damp towel.
3. Remove the phyllo from spoon and make it into a circle. Place the ring onto a cookie sheet and bake in the oven until golden brown.
4. In a saute pan add a small amount of butter and sweat 2 minced cloves of garlic & 1 diced shallot until transparent and soft.
5. Add 1 cooked, diced potato and an assortment of chopped mushrooms.
6. Dice up you lobster tail and chop your asparagus stalks
7. Add lobster to the saute pan and Flambe with brandy and vermouth. When the flame dies out, add 100 ml of heavy cream to bind and some chopped tarragon to taste. Let it reduce until it is a stew like consistency. Season with salt and pepper and plate with the golden brown phyllo ring.