Ingredients: Yield: 6 servings
6oz. Cooked Lobster Meat
6oz. Assorted Mushrooms
8oz. Spinach
1T Shallots, minced
2oz. Ricotta Cheese
1oz. White Wine
S&P to taste
5 Phyllo Dough, sheets (thawed)
1C Clarified Butter
2T Fresh Herbs
2T Olive
Methods:
1. In a sauté pan, heat the olive oil. Add the shallots, mushrooms, and lobster allow to briefly sauté. Add the spinach when the mushrooms are soft, and then the wine.
2. Once the spinach is wilted, but still bright green, remove the mixture from the heat. Set the mixture aside to cool slightly.
3. On a clean work surface or cutting board, layout a sheet of phyllo one piece at a time.
4. Brush the dough with sparingly with clarified butter. Lightly sprinkle with fresh herbs. Add a second sheet of dough on top. Repeat the process until five sheets of dough are stacked (do not butter the top sheet).
5. Strain the excess liquid from the lobster and spinach mixture. Add the ricotta cheese by gently folding into the mixture. Adjust seasoning with salt and pepper.
6. Beginning ½” from the bottom of the phyllo, spoon the lobster and spinach mixture in a 2” band across nearly the sheet of dough. You will want to leave approximately ½” on each end to enclose the dough around the mixture.
7. From the bottom, roll the dough around the lobster and spinach mixture. Just before you get to the end of the roll, tuck the ends toward the middle, and then complete the roll.
8. Brush the top of the dough lightly with clarified butter.
9. Bake in a 375° oven approximately 10 minutes or until golden brown.
10. Remove and allow to cool for 3-5 minutes. Slice into 1 ½” slices.
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