3 sheets phyllo dough

1/4 cup (60 ml) butter, melted

1 avocado

Grated zest of 1/2 lime

1 teaspoon (5 ml) lime juice

3 tablespoons (45 ml) English cucumber, peeled, seeded and diced

1 teaspoon (5 ml) chopped fresh mint

Salt and pepper

1 cup (250 ml) lobster meat, chopped

Fresh chives, for garnish

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Brush a first sheet of phyllo dough with butter, then cover with a second sheet. Brush again with butter, then add the third sheet. Cut the dough into twenty 7.5-cm (3-inch) squares.

Line buttered miniature muffin cups with the dough squares.

Bake for about 7 minutes or until the pastry is golden brown. Allow to cool.

In a bowl, mash the avocado with the lime zest and juice. Add the cucumber and mint. Season with salt and pepper.

Just before serving, spoon a little filling into the phyllo cups. Top each bite with lobster meat and garnish with chives.

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