Saturday, December 3, 2011

Buttered and baked

This lobster Napoleon is a breeze to put together. Although it's difficult to see in this photo, I tucked colorful nasturtiums into layers of phyllo dough (buttered and baked between 2 cookie sheets), then in place and ready to assemble, I had the crispy phyllo dough squares, steamed lobster and a velvety lemon tarragon beurre blanc sauce. Divinely decadent, and good enough for a French Emperer.

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