Lobster Filo With Cream Cheese Recipe

Prepare lobster

If lobster is not already cooked, simmer live or raw lobster tails in salted boiling water for 6–8 minutes until opaque, then cool and chop into 1/2-inch pieces to yield about 1 cup. If using pre-cooked lobster, chop and pat dry with paper towels to remove excess moisture.

In a medium bowl, combine the room-temperature cream cheese and mayonnaise. Beat or stir until smooth and creamy with no lumps.

Add the lemon juice, minced shallot, chopped chives, chopped dill, Dijon mustard, Worcestershire sauce, lemon zest, Old Bay seasoning, kosher salt, and black pepper to the cream cheese mixture. Stir until evenly distributed.

Fold the chopped lobster gently into the cream cheese mixture, keeping some chunks intact for texture. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. The filling should be flavorful but spreadable.

Cover the bowl and refrigerate the filling for at least 20 minutes to allow flavors to meld. Remove from fridge about 5 minutes before assembling so it’s slightly softened for easier spreading.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Unroll the filo pastry and keep unused sheets covered with a damp kitchen towel to prevent drying out. Work on a clean, dry surface.

Using a pastry brush, lightly brush a sheet of filo with melted butter. Place a second sheet on top, brush again with butter. Repeat so you have a stack of 3 buttered sheets (for each parcel).

Cut the stacked filo sheets crosswise into 3 equal strips (you’ll have rectangular strips about 3–4 inches wide depending on sheet size). Repeat with remaining filo so you have 6 stacks (assuming 6 sheets total makes 18 strips; you can make 6 parcels).

Place about 2–3 tablespoons of lobster filling near one end of each strip, leaving a small border. Fold the short end over the filling, then fold into a neat parcel or roll tightly, brushing the outside layers with additional melted butter as you go to seal. Alternatively, fold into small envelopes or turnovers if preferred.

Transfer parcels to the prepared baking sheet, seam-side down. Brush the tops with beaten egg (egg wash) and sprinkle with sesame or poppy seeds and a light dusting of smoked paprika if using.

Bake in the preheated oven for 12–16 minutes, until filo is puffed and deep golden brown. Rotate the pan halfway through baking for even color.

Remove from oven and let rest on the baking sheet for 3 minutes, then transfer to a wire rack for 2–3 minutes before serving to avoid steaming the bottoms.

Serve warm with lemon wedges alongside. Optionally garnish with extra chopped chives or dill.