INGREDIENTS:
6 Tablespoons unsalted butter
6 each scallions, finely chopped
1/3 cup white wine
2 each 1 pound
Maine Lobsters - steamed, meat removed and chopped
2 Tablespoons flour
1/3 cup heavy cream
1/8 teaspoon cayenne pepper
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound phyllo pastry
1 pound unsalted butter
DIRECTIONS:
Melt 3 tablespoons butter and sauté scallions till limp. Add the wine and Maine Lobster meat and stir quickly over high heat to combine. Drain and reserve the liquid. Melt remaining 3 tablespoons butter in another skillet. Add the flour and cook over very low heat for 5 minutes. Do not brown the flour. Add the reserved liquid and the cream. Stir constantly until the mixture begins to thicken. Stir the Maine Lobster meat into the mixture. Add the cayenne pepper, salt, and pepper. Cool mixture completely.
To assemble, place 1 sheet of phyllo on a flat surface, and brush with butter. Top with 2 more sheets, buttering each. Cut the sheets in half lengthwise, and then cut each half crosswise into 6 equal parts. Spoon a heaping teaspoon of filling onto the end of each strip and form a triangle by folding the right hand corner to the opposite side. Continue folding until the strip is used. Repeat until all the filling is used. Place triangles on a buttered baking sheet and butter tops. Bake in a preheated 375º oven until golden brown, about 10 minutes.
