Lobster Phyllo Tartlets
Delightful miniature tartlets filled with a creamy lobster and cheese mixture, baked until golden. Perfect for elegant appetizers with a hint of seafood seasoning and optional paprika garnish.
Equipment
- 1 oven preheated to 350°F
- 1 baking sheet ungreased
- 1 small bowl
- 1 spoon for filling tart shells
Ingredients
- 1/2 cup shredded white cheddar cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup cooked lobster meat chopped or 1 can (6.5 oz) flaked lobster meat, drained
- 1/3 cup finely chopped sweet red pepper
- 2 tablespoons finely chopped green onion white part only
- 2 tablespoons mayonnaise
- dash seafood seasoning
- 2 packages 1.9 oz each frozen miniature phyllo tart shells
- paprika optional
Instructions
- Preheat oven to 350°F.
- In a small bowl, combine shredded cheddar, provolone, lobster meat, chopped red pepper, green onion, mayonnaise, and seafood seasoning.
- Fill each phyllo tart shell with the lobster mixture.
- Place filled tart shells on an ungreased baking sheet.
- Bake in the preheated oven until shells are lightly browned and filling is heated through, about 12 to 15 minutes.
- If desired, sprinkle with paprika before serving.
Notes
- Use fresh lobster for best flavor or canned lobster for convenience.
- Store leftovers in an airtight container and refrigerate up to 2 days.
- Optionally add a pinch of paprika for color and mild spice.