Lobster and Oka “Beggar’s Purses” with Ostrich, a recipe from the Worldwide Gourmet

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Lobster and Oka “Beggar’s Purses” with Ostrich Recipe

Recipe

Total time: 1hr to 2hr

Preparation time: 20 minutes
Cooking time: 40-45 minutes

Difficulty: Average

Ingredients

- 3 sheets of phyllos pastry

- 250 g (9 oz.) butter

- 250 g (9 oz.) ostrich meat

- 50 g (2 oz.) Lobster

- Julienned small vegetables (carrot, leek, etc.)

Sauce

- 1 French shallot

- 250 ml (1 cup) brown stock

- 50 ml (3 tbsp.) red Bordeaux wine

- 2 tbsp. grated Oka cheese

- 1 tbsp. cream

- 1 tsp. Meaux mustard

- Saffron, salt and pepper

Method

Cook the lobster in salted water until the shell changes color; cool and shell;
melt the Oka cheese in the cream;
brush each of the sheets of phyllo with melted butter and layer them; cut into 15 x 15 cm (6”) squares;
steam the julienne vegetables;
divide the lobster, julienne vegetables and melted cheese among the squares of phyllo;
close up each square into a bundle, lifting up the corners and twisting them to hold them in place, or tie the bundle with a chive; bake in a 200° C (400° F) oven for 5-8 minutes;
Meanwhile, cut the ostrich into thin strips, season with salt and pepper; sear in a skillet until just rare and set aside on a hot plate; ostrich doesn’t stand up to long cooking!
Add the shallots to the skillet, let color slightly and deglaze with the wine; reduce, then add the brown stock;
simmer for 10 minutes; strain, add the mustard and stir well;
ladle some of the sauce onto each plate and lay the ostrich strips and lobster and vegetable “beggar’s purses” on top; serve immediately.

More recipe ideas

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An original idea from Michel Foisy, Executive Chef of the Hotel Sainte-Adèle in the Laurentians

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