Ingredients 1/2 package Kataifi Pastry (shredded filo) 2 tbsp melted butter or canola oil to brush pastry 4 1-1lb lobsters, cooked and shelled, the tails cut into large pieces 1 tsp butter or olive oil 1 shallot, minced 4 celery stalks, sliced thin (preferably stalks from the center as they are more tender) 2 tbsps dry white wine 1/2 cup heavy cooking cream 1 tbsp sifted flour with 2 tbsp water Salt and pepper to taste
Line a large cookie sheet with parchment paper and heat oven to 400oF. Divide the Kataifi pastry into four and wrap them into wreaths, creating a hole in the center. Brush with melted butter or canola oil and bake for 10 minutes or until golden. Remove from oven and set aside. In a small saucepan, saute the shallots and celery in the tsp of butter until slightly tender, add the wine, salt and pepper and simmer for 5 minutes. Blend in the cream and simmer again on low for 2-3 minutes. Mix the flour and water in a small cup to form a paste and add to the cream mixture, simmering gently and stirring constantly so that lumps do not form. Add the lobster meat, saving some of the claws for decoration. Do not over cook! Place the nest on dinner plates and spoon equal amounts of the lobster/cream into each center. Decorate with claws. (Shown here served with steamed swiss chard).