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SPICY CRAB AND LOBSTER IN FILO PASTRY

Delicious West Indian “croustillants” with a wonderful combination of crab meat and lobster. Delicious with a Maison La Mauny Mojito.

5 minutes
5 minutes
5 minutes at 180°C
5 minutes at 180°C
< BACK

SPICY CRAB AND LOBSTER IN FILO PASTRY

Delicious West Indian “croustillants” with a wonderful combination of crab meat and lobster. Delicious with a Maison La Mauny Mojito.

5 minutes
5 minutes
5 minutes at 180°C
5 minutes at 180°C
< BACK

SPICY CRAB AND LOBSTER IN FILO PASTRY

Delicious West Indian “croustillants” with a wonderful combination of crab meat and lobster. Delicious with a Maison La Mauny Mojito.

5 minutes
5 minutes
5 minutes at 180°C
5 minutes at 180°C

Ingredients

(4 people)

200 g crab meat
300 g lobster
4 filo pastry sheets
1 bird pepper (cayenne), chopped, with seeds removed
1 shallot
2 cloves garlic, peeled and chopped
1 tbsp. wine vinegar
1 tbsp. olive oil
1 rounded tsp. unsalted butter, melted
Salt
Freshly ground black pepper

Recipe

Peel the lobster tail, remove the flesh and shred it into fine strips Set aside.
Peel and finely chop the shallot
Remove the seeds from the chili pepper before chopping it finely as well.

Stir fry all the ingredients in a saucepan with olive oil. Let the mixture brown for 5mn on low heat.
Incorporate the flaked crab meat, lobster and vinegar. Stir, salt and pepper, and allow to cook for 5mn.
Remove from the heat and let the filling cool down…

Ingredients

(4 people)

200 g crab meat
300 g lobster
4 filo pastry sheets
1 bird pepper (cayenne), chopped, with seeds removed
1 shallot
2 cloves garlic, peeled and chopped
1 tbsp. wine vinegar
1 tbsp. olive oil
1 rounded tsp. unsalted butter, melted
Salt
Freshly ground black pepper

Recipe

Peel the lobster tail, remove the flesh and shred it into fine strips Set aside.
Peel and finely chop the shallot
Remove the seeds from the chili pepper before chopping it finely as well.

Stir fry all the ingredients in a saucepan with olive oil. Let the mixture brown for 5mn on low heat.
Incorporate the flaked crab meat, lobster and vinegar. Stir, salt and pepper, and allow to cook for 5mn.
Remove from the heat and let the filling cool down…

Ingredients

(4 people)

200 g crab meat
300 g lobster
4 filo pastry sheets
1 bird pepper (cayenne), chopped, with seeds removed
1 shallot
2 cloves garlic, peeled and chopped
1 tbsp. wine vinegar
1 tbsp. olive oil
1 rounded tsp. unsalted butter, melted
Salt
Freshly ground black pepper

Recipe

Peel the lobster tail, remove the flesh and shred it into fine strips Set aside.
Peel and finely chop the shallot
Remove the seeds from the chili pepper before chopping it finely as well.

Stir fry all the ingredients in a saucepan with olive oil. Let the mixture brown for 5mn on low heat.
Incorporate the flaked crab meat, lobster and vinegar. Stir, salt and pepper, and allow to cook for 5mn.
Remove from the heat and let the filling cool down…

Ingredients

(4 people)

200 g crab meat
300 g lobster
4 filo pastry sheets
1 bird pepper (cayenne), chopped, with seeds removed
1 shallot
2 cloves garlic, peeled and chopped
1 tbsp. wine vinegar
1 tbsp. olive oil
1 rounded tsp. unsalted butter, melted
Salt
Freshly ground black pepper

Recipe

Peel the lobster tail, remove the flesh and shred it into fine strips Set aside.
Peel and finely chop the shallot
Remove the seeds from the chili pepper before chopping it finely as well.

Stir fry all the ingredients in a saucepan with olive oil. Let the mixture brown for 5mn on low heat.
Incorporate the flaked crab meat, lobster and vinegar. Stir, salt and pepper, and allow to cook for 5mn.
Remove from the heat and let the filling cool down…

Serve hot, right out of the oven, with a Maison La Mauny Mojito.

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