Thai Philadelphia Lobster Filo Parcels with Honey and Coriander Dressing

  • Ingredients for 12
  • 2 Cooked Rock Lobster Tails, each weighing approximately 140g
  • 1 tsp Vegetable Oil
  • 2 Shallots, peeled and roughly chopped
  • 1 Red Chilli, deseeded and roughly chopped
  • 1 Lemon Grass Stalk, tough outer leaves removed and core roughly chopped
  • 1 tbsp Lime Juice
  • 375 g Philadelphia Original
  • 12 Sheets Filo Pastry (approximately 240g in total)
  • A little Olive Oil
  • 2 tsp Blossom Honey
  • 3 tbsp Lime Juice
  • 2 tbsp Freshly Chopped Coriander
  • Mixed Salad Leaves

1. To make the parcels, remove the lobster meat from the shells and roughly chop the flesh. Put the oil, shallots, chilli, lemongrass and lime juice in a food processor and blend until very finely chopped. 2. 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. 3. 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℃, Gas Mark 4, or until crisp and golden. 4. 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. 5. Serve the lobster parcels warm or cold with mixed salad leaves accompanied by the Philly honey dressing.