Thai Philadelphia Lobster Filo Parcels with Honey and Coriander Philly Dressing

Philadelphia Professional

Philadelphia

Premium Supplier 25th May 2011
Philadelphia Professional

Philadelphia

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.

Ingredients

  • 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

Method

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.