- 2/3 Quart of milk
- 1 Tbsp. Lobster Soup Base
- 1/4 Lb. Unsalted butter
- 1/4 Lb. A.P. Flour
- 1/4 Lb. Parmesan Cheese (finely grated)
- 1/2 Tsp. Garlic Powder
- 1 oz. Chives Minced
- 1 oz. Tarragon Minced
- Salt to taste
- Black Pepper to taste
- 1 cup clarified butter
- 1 box Athens brand Phyllo Dough
- 1/4 Lb. Gruyere Sliced
- 1 Lb. Lobster Meat Coarsely Chopped
DirectionsCombine Milk, lobster base, garlic powder and black pepper in a sauce pan and bring to a boil, then turn off. In a separate sauce pan combine flour and butter to make a roux and cook over low heat while whisking for 3 minutes or until well combined. Add milk mixture to roux and continue to whisk and cook until smooth and velvety texture, approx. 5 minutes. Turn off and whisk in parmesan. Set aside to cool. Once completely cool fold in fresh herbs, tarragon and chives. Place Béchamel into a piping bag and prepare to assemble.
Place 1 sheet of phyllo on a cutting board and brush with clarified butter. Layer another and repeat until you have 5 sheets of brushed phyllo. Cut assembled sheets vertically in 3 and begin to assemble pop tart. In the middle of each rectangle you add a perfect slice of gruyere, pipe 2 oz. of béchamel, and top with 1.5 oz. of lobster meat.
Bake and 350 until golden brown approx. 12 minutes.
Serve with a Tarragon Aioli and Sriracha Hollandaise