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Mini Lobster Cups

from Stonewall Kitchen Winter Celebrations by Jonathan King, Jim Stott & Kathy Gunst
Mini Lobster Cups

15 frozen mini phyllo shells
4 ounces cream cheese, at room temperature
1/4 pound cooked lobster meat, coarsely chopped
1 teaspoon grated lemon zest
1 tablespoon minced fresh chives, plus a few chive sprigs for garnish
Pinch cayenne

Serves 10

This and many other wonderful recipes may be found in Stonewall Kitchen Winter Celebrations
by Jonathan King, Jim Stott & Kathy Gunst from Chronicle Books


Mini phyllo (or filo) shells - available in the freezer section of your supermarket - are perfect for getting through the holiday season. Here we bake them and fill them with a simple lobster-cream cheese and chive mixture. They make an ideal first course, or served on top of mixed greens.

1. Place a rack in the middle of the oven and preheat to 350 degrees F. Arrange the phyllo shells on a baking sheet and bake about 10 minutes, or until the shells are warm.

2. Meanwhile, in a bowl, mix the cream cheese until smooth. Gently fold in all the lobster except 2 tablespoons. Fold in the lemon zest, minced chives, and cayenne.

3. Remove the shells from the oven and let cool a minute.

Divide the cream cheese/ lobster mixture between the shells. Divide the remaining 2 tablespoons lobster on top of the cups and garnish with the chive sprigs before serving.

Substitute crabmeat for the lobster.

Add 1 teaspoon chopped fresh tarragon to the lobster mixture.

Top the finished cup with a teaspoon of red or black caviar for an elegant presentation.

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