• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Maine Lobster Salad on Sun-Dried Tomato Fillo Crisp

    Add to MenuAdd to Calendar

    Source: www.chef2chef.netReport recipe

    Rate this recipe:

    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,

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback