Thai Philadelphia Lobster Filo Parcels with Honey and Coriander Philly Dressing

Philadelphia Professional


Premium Supplier 25th May 2011
Philadelphia Professional


Premium Supplier

Thai Philadelphia Lobster Filo Parcels with Honey and Coriander Philly Dressing

The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following Thai Philadelphia Lobster Filo Parcels with Honey and Coriander Philly Dressing recipe. This was the winning recipe suggestion from the Philadelphia Professional Competition 2009 – we loved the use of Philadelphia and the combination of flavours. Philly's tipsThis recipe is also delicious made using cooked king prawns in place of lobster.If preferred use melted butter in place of the olive oil.


  • 2 cooked rock lobster tails, each weighing approx.140g
  • 1 tsp vegetable oil
  • 2 shallots, peeled and roughly chopped
  • 1 red chilli, deseeded and roughly chopped
  • 1 lemongrass stalk, tough outer leaves removed and core roughly chopped
  • 1 tbsp lime juice
  • 375 g Philadelphia Original
  • 12 sheets filo pastry [approx 240g in total]
  • A little olive oil
  • 2 tsp Blossom honey
  • 3 tbsp lime juice
  • 2 tbsp freshly chopped coriander
  • Mixed salad leaves


To make the parcels, remove the lobster meat from the shells and roughly chop the flesh. Put the oil, shallots, chilli, lemon grass and lime juice in a food processor and blend until very finely chopped. Add 300g of the Philadelphia to the processor bowl and blend until mixed. Stir the flavoured Philly into the lobster meat. Season to taste with salt if required. Brush 1 sheet of filo pastry with a little of the olive oil and fold into thirds lengthways. Place about a twelfth of the lobster mixture at the bottom of the pastry strip. Fold over in a triangular shape. Continue folding keeping the triangular shape until you reach the end of the pastry strip. Make sure all the filling is completely enclosed. Repeat this for the remaining pastry and lobster filling. Brush each parcel with a little more olive oil and place on a baking tray. Cook for 20-25 minutes at 180? C, Gas mark 4 or until crisp and golden. Meanwhile make the dressing. Put the remaining 75g of Philadelphia, together with the honey and lime juice into a bowl and stir until well mixed. Finally stir in the coriander. Serve the lobster parcels warm or cold with mixed salad leaves accompanied by the Philly honey dressing.

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