Nous respectons votre vie privée.
Nous utilisons des cookies pour améliorer votre expérience de navigation, diffuser des publicités ou des contenus personnalisés et analyser notre trafic. En naviguant notre site, vous consentez à notre utilisation des cookies. Politique de confidentialité

Accepter
Preview

Lobster baklava, pomegranate apples, sunflower seeds, mayonnaise sauce, chives

Brunch, Egg, Vegetables and Fruits, Fish, Seafood & Shellfish

A crisp phyllo pastry, a salad of lobster meat, enhanced by condiments, all tied together with a chive mayonnaise sauce.

Note

You can afford to have a smoother mayonnaise.

Be sure to keep the pliers whole, as this will help you with the finishing touches.

Ingredients

Recipe for 4 servings

Lobster, condiments

300 Gr
Lobster meat
0.50 Unit(s)
Lemon
1 Tbsp
Sunflower seeds
0.25 Unit(s)
Pomegranate

Phyllo paste

1 Leaf(ves)
Phyllo dough

Mayonnaise with chives

1 Unit(s)
Egg yolk
1 Tsp
Dijon mustard
75 Ml
Olive oil
25 Ml
Vegetable oil
5 Ml
White wine vinegar
0.50 Bunch(es)
Chives
  • Butter
  • Salt and pepper
  • Olive oil
Lobster baklava, pomegranate apples, sunflower seeds, mayonnaise sauce, chives

Preparation time: 45 min

Preheat your Oven at 400 °F

  • Setting up

    Prélevez les zestes et le jus du citron.

    Vous pouvez torréfier les graines de tournesol dans une poêle quelques minutes.

    Prélevez les graines de la pomme-grenade.

    Assurez-vous que votre pâte phyllo est bien dégelée si c'est le cas.

    Humidifiez légèrement un linge, qui vous permettra de garder votre pâte phyllo sur le plan de travail sans qu'elle sèche.

    Faites fondre du beurre pour la pâte phyllo.

  • Homard salade

    Condiments

    In a bowl, combine lemon juice, some of the zest, sunflower seeds and pomegranate seeds.

    Salad

    Mix the condiments with the lobster meat and season with salt and pepper.

  • Phyllo leaf

    Cut out strips of phyllo dough and gently fold the sheet over itself, like an accordion. Place in a mold so that it retains this shape.

    Drizzle with melted butter and place in the oven for 4 to 5 minutes, watching for browning.

    Set the phyllo aside on the kitchen counter until ready to use.

  • Mayonnaise

    Place the egg yolk, mustard and salt in a mixing bowl and whisk for a minute.

    Drizzle in the oils, whisking constantly, and once the emulsion has formed, add the vinegar. Season with salt and pepper, and finish by adding the chopped chives.

    Keep chilled in the bowl, and protect the mayonnaise with cling film.

  • Plate assembly

    When ready to assemble, add two teaspoons of mayonnaise to the lobster salad.

    Place three small piles of lobster salad interspersed with the phyllo dough.

    Add a twist of the pepper mill and a drizzle of mayonnaise over the whole.

    Sprinkle with the remaining zest to finish.

You can afford to have a smoother mayonnaise.

Be sure to keep the pliers whole, as this will help you with the finishing touches.

Class with similar recipe

Friday, May 24th 15:00 to 17:00
Time Out Market
75 $ / pers.
HAPPY APERITIF!

HAPPY APERITIF!

A festive Friday Apéro! Start your weekend in a different way! Lobster, snow crab and shrimp course with 2 glasses of wine included!

  • Snow crab à la royale, remoulade with preserved lemon, garlic croutons |
  • Lobster baklava, pomegranate apples, sunflower seeds, mayonnaise sauce, chives
  • Crispy shrimp and fresh ginger dumpling, sweet and spicy Vietnamese sauce |
More information
10 / 14

75 $ / pers.
4 places disponibles
Friday, June 14th 16:00 to 18:00
Quebec city
75 $ / pers.
HAPPY APERITIF!

HAPPY APERITIF!

A festive Friday Apéro! Start your weekend in a different way! Lobster, snow crab and shrimp course with 2 glasses of wine included!

  • Snow crab à la royale, remoulade with preserved lemon, garlic croutons |
  • Lobster baklava, pomegranate apples, sunflower seeds, mayonnaise sauce, chives
  • Crispy shrimp and fresh ginger dumpling, sweet and spicy Vietnamese sauce |
More information
2 / 14

75 $ / pers.
12 places disponibles

Share this unique and tasty
experience

Private and Corporate Events