Lobster Pockets
Makes 24 appetizers

These tiny puffs are filled with lobster and scallions. Delicious!

½ lb. fresh or frozen lobster meat
2 ½ t. butter
2 ½ t. flour
¾ c. milk
1 sm. egg, beaten
Salt & freshly ground pepper, to taste
1 t. finely-chopped scallions
2 tsp. finely-chopped parsley, fresh
2 tsp. finely chopped dill, fresh
1 tsp. ouzo
1/3 to ½ lb. phyllo pastry
½ c. melted butter

Shred lobster. If using frozen, let it thaw first. Set aside. Heat 1 ½ tablespoons butter in saucepan and add the flour while
stirring with wire whisk. Blend well, then add the milk, stirring rapidly all the while. Add the egg, beating rapidly with
whisk. Add salt and pepper. Heat briefly, stirring, to boiling. Remove from heat immediately. Heat one tablespoon butter.
Add shallots and cook briefly. Empty lobster into a bowl and add shallots with their butter. Add parsley, dill, chives,
cream sauce and ouzo. Cut the stack of laid out phyllo sheets into five equal strips crosswise (approximately three
inches in width each). Stack them into one pile and keep covered with damp tea towel. Remove one strip, spread out
onto a flat surface and brush with melted butter. Cut this strip crosswise in half. Fold one of the halves over itself. Place
evenly centered over one opening of an aluminum mini-muffin tin. Press gently into opening, letting the edges overhang.
Fold over the second half of the strip. Place two teaspoons of lobster mixture in the center of this second strip. Bring up
the edges inside the first pastry. Brush inside with butter. Gather up overhanging edges and pinch together with fingers.
Follow along method for rest of strips, filling two muffin tins. Bake in preheated 350 degree oven for 20 minutes, or until
golden brown.