Lobster and Oka “Beggar’s Purses” with OstrichTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Difficulty: Average
Nutritional values
per 100 g
Energy:255.1 kcal
Proteins:7.6 g
Fats:24.1 g
Carbohydrate:1.8 g
Fibers:0.4 g
Sugar:0.1 g
Cholesterol:80.7 mg
Sodium:289.6 mg
Calcium:35 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
3
sheets of phyllos pastry
250
g
butter
250
g
ostrich meat
50
g
lobster
julienned small vegetables (carrot, leek, etc)
1
french shallot
250
ml
brown stock
50
ml
red bordeaux wine
30
ml
grated oka cheese
15
ml
cream
5
ml
meaux mustard
saffron, salt and pepper
METHOD
- Cook the lobster in salted water until the shell changes color; cool and shell;
- melt the Oka cheese in the cream;
- brush each of the sheets of phyllo with melted butter and layer them; cut into 15 x 15 cm (6”) squares;
- steam the julienne vegetables;
- divide the lobster, julienne vegetables and melted cheese among the squares of phyllo;
- close up each square into a bundle, lifting up the corners and twisting them to hold them in place, or tie the bundle with a chive; bake in a 200° C (400° F) oven for 5-8 minutes;
- Meanwhile, cut the ostrich into thin strips, season with salt and pepper; sear in a skillet until just rare and set aside on a hot plate; ostrich doesn’t stand up to long cooking!
- Add the shallots to the skillet, let color slightly and deglaze with the wine; reduce, then add the brown stock;
- simmer for 10 minutes; strain, add the mustard and stir well;
- ladle some of the sauce onto each plate and lay the ostrich strips and lobster and vegetable “beggar’s purses” on top; serve immediately.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
