Lobster Stack with Vegetable Viniagrette
Ingredients
- Ingredients
- 2 leaves Filo dough at approx 30x40 cm (approximately 12x16 inches)
- 1 carrot
- ¼ Celery root
- ½ Apple (Granny Smith)
- ¼ Zucchini
- salt
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
- peppers (freshly ground)
- 400 grams cooked Lobster meat (removed from the shell)
Preparation steps
Preheat the oven to 220° C (approximately 425° F) top and bottom heat.
Roll out the filo dough and, using a round cookie cutter (approximately 7 cm (or approximately 3 inches) round), cut into 24 circles.
Place the prepared dough on a baking sheet lined with parchment paper and bake in the preheated oven until lightly golden brown.
Remove from the oven, place the baking sheet on a rack, and let cool to room remperature.
Peel the carrot, celery root, and apple. Dice into tiny cubes. Rinse the zucchini in hot water and cut into very small cubes.
Place all the diced vegetables into a pot of boiling salted water and blanch for 1 minute. Drain, pour cold over the top to stop the cooking process, and drain well again. In a bowl, toss the blanched vegetables, diced apple, lemon juice, and oil until well combined. Season with salt and pepper to taste. Cut the lobster meat into thin slices.
To serve, place 2 of the filo dough circles on a plate. Top with some lobster meat and then spoon some of the vegetable vinaigrette over the lobster. Top with another layer of 2 filo dough circles. Repeat this process again and then conclude with a final layer of the filo dough.
Repeat for each serving. Serve immediately.
