Lobster Salad


1 cup water
1 cup white wine
4 sprigs tarragon, leaves and stems separated
2 sprigs Italian parsley, leaves and stems separated
2 (5-oz) lobster tails
2 shallots, peeled and chopped
4 oz buttermilk
4 oz mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
2 stalks celery, finely diced
2 avocados, peeled, pitted, and diced
2 sheets Phyllo dough
Nonstick cooking spray


Serves 4

Preheat oven to 400°F.

Place water, wine, herbed stems and shallots into a pot. Bring to a boil, and add lobster tails. Cover and simmer until the tails are cooked and 135°F. Remove from pot and let cool before peeling out of shell and dicing lobster meat (discard shells). Whisk together buttermilk, mayonnaise, garlic powder, onion powder and celery. Fold in diced lobster and avocado. Reserve salad for 1 hour in the refrigerator. Season salad with salt and pepper, to taste, before serving.

Chop remaining tarragon and parsley leaves finely. Lay phyllo sheets on a clean cutting board and cut each into six even squares. Coat squares with spray and sprinkle with herbs and salt and pepper. Place three squares on top of each other while alternating the squares a quarter turn with each layer. Gently press the layered squares in a muffin pan coated with spray to form a cup. Bake at 400°F until they turn golden brown. Let cool before filling with lobster salad.