Norway lobster bonbons with Comté cheese and basil

Serves 4

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

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