Lobster Tomato Confit in Phyllo Shells
1 lb. lobster meat
2 teaspoons sea salt
6 tablespoons butter divided in half.
4 cloves garlic, minced.
1 large shallot, minced.
1 teaspoon lemon zest
¼ cup dry white wine
½ pound grape tomatoes
1 tablespoon fresh tarragon, chopped.
1 Box of Bellisari’s Phyllo Shells
In a large pan, melt 6 tbsp butter on medium heat. Once melted add in tomatoes and cook for two minutes.
Add in garlic and shallots, stirring occasionally, until fragrant and soft - about 3-4 minutes.
Stir in wine and increase heat to high. Stir in lobster meat, lemon zest, and tarragon.
Cook until piping hot and sauce is reduced, about 5 minutes. Spoon into individual Bellisari’s Phyllo Shells and serve immediately.