Ingredients Jump to Instructions ↓

  1. 2 tablespoons sun-dried tomatoes, finely chopped

  2. 1 1/2 teaspoons roasted garlic puree

  3. 1 1/2 sticks clarified butter

  4. 1 set Athens® Ready-To-Go Fillo Dough™, thawed salt and pepper to taste

  5. 3 tablespoons mayonnaise

  6. 1/2 tablespoon sour cream

  7. 2 drops truffle oil

  8. 1/4 teaspoon chives

  9. 1 1/2 pounds cooked lobster, sliced thin

  10. 12 (2 1/2-oounces) portions pumpkin cheese cake

  11. 3 ounces caviar for garnish pistachio oil for garnish

  12. 1 teaspoon pomegranate molasses for

Instructions Jump to Ingredients ↑

  1. Preparation : To make tomato butter, mix sun-dried tomato with garlic. Add to butter in a small saucepan and heat to a simmer to incorporate flavor. Season with salt and pepper and set aside. Brush Athens® Ready-To-Go Fillo Dough™ with tomato butter. Cut into 3-inch squares and bake in preheated 325 degree F oven for 5 to 8 minutes or until golden brown. Set aside. In a small bowl, mix mayonnaise, sour cream, truffle oil and chives together for dressing, season and set aside. Line sun-dried tomato crisps with lobster slices, about 3 slices per crisp. Drizzle with mayonnaise dressing. Top with another tomato crisp and a lobster slice. Add a slice of pumpkin cheesecake to the plate. To finish, adorn with caviar and drizzle pistachio oil and pomegranate molasses around the dish. Recipe by: Khamia Vonsakoun, Banquets Chef & Daniel Pino, Executive Pastry Chef, Borgata Hotel, Casino & Spa, Atlantic City,


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