INGREDIENTS

INSTRUCTIONS

Number of Servings:  50  Remove all the meat from the lobster and chop.
Set aside. Melt 2  tablespoons butter in a small skillet, and saute the
green onions for  2 or 3 minutes. Add the lobster meat and wine or
vodka, and stir  quickly to combine over high heat.  Drain the mixture,
reserving the  liquid. Melt the remaining 2 tablespoons butter in
another skillet.  Add the flour and cook slowly without coloring the
flour for 5  minutes. Add the reserved liquid and the cream, and stir
constantly  until the mixture begins to thicken. Stir lobster meat back
into  mixture, add cayenne pepper and season to taste.  Cool mixture
before  filling phyllo. To assemble the triangles, melt and cool the
pound of  butter. Place one sheet of phyllo on a flat surface and brush
lightly  with butter. Top this with two more sheets, buttering each.
Cut the  sheets in half lengthwise, then cut each half crosswise into 6
equal  parts. Spoon a teaspoon of filling onto the end of each strip
and  form a triangle by folding the righthand corner to the opposite
side,  as you would a flag. Continue folding until the entire strip is
used.  Preheat oven to 400F. Place triangles on a buttered baking
sheet.  Brush the tops of each with melted butter and bake until golden
brown, about 10 minutes.  NOTE:  Filled phyllo triangles can be kept in
the refrigerator,  unbaked, for 2 days, or frozen immediately for
future use.  Recipe from Martha Stewart's "Hors d'Oeuvres". Posted to
MM-Recipes  Digest V4 #028 by John Merkel <jmerk@doitnow.com> on Jan
26, 1997.

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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 46.4mg
Sodium: 135.8mg
Potassium: 61.4mg
Carbohydrates: 5.2g
Fiber: <1g
Sugar: <1g
Protein: 3.9g