Norway lobster bonbons with Comté cheese and basil
Ingredients for 12 bonbons
- 500g grated Entremont Comté cheese
- 12 sheets filo pastry
- 200g melted butter
- 24 leaves of basil
- 12 Norway lobsters
- 5cl olive oil
- Some dried tomato wedges
Preheat oven to 180°C (th. 6). Cut 12 sticks of Entremont Comté weighing about 40g each. Shell the Norway lobsters.
Butter each sheet of filo pastry, place a Norway lobster in it and cover with a basil leaf, an Entremont Comté cheese stick, another basil leaf, and roll it up to form the shape of a bonbon.
Cook in the oven until golden brown.
Heat up the olive oil and fry the dried tomatoes for a few minutes before putting them in the blender.
Serve the bonbons immediately accompanied with tomato coulis.
Photo Credit: Luk Thys/CICG