Remove meat from lobster and chop. Set aside
Melt 2 tbsp butter in a small skillet and sauté the scallions for 2
or 3 min. Add lobster meat and wine or vodka and stir quickly to
combine over high heat. Drain the mixture reserving the liquid.
Melt the remaining 2 tbsp butter in another skillet. Add the flour
and cook slowly without coloring the flour for 5 minutes. Add
the reserved liquid and cream and stir constantly until the
mixture begins to thicken. Stir the lobster meat back into the
cream mixture, add cayenne and season to taste. Cool
completely before filling the triangles.
Prepare the triangles as you would sharon’s Spanikopita. If you
need those directions, I can copy them over.
I do not know if these freeze, but I am not going to need all 50
for Xmas Eve, so I am going to give it a shot with the leftovers.
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