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8 oz. cream cheese
1 c. sour cream
1 tsp. salt
1 egg
1 Tbsp. chopped chives or
1 Tbsp. chopped dill
1 lb. mushrooms
1 lb. cooked lobster meat
3 Tbsp. melted butter
1 box phyllo dough, defrosted
and cover with damp towel
more melted butter

Cream the cheese and beat in sour cream. Add salt and
egg. Cut the lobster meat in large pieces and blend with the
cheese mixture. Add chives and dill. Slice mushrooms and
saute in 3 tablespoons butter. (Can make ahead.) Butter a
shallow baking dish that can be used for serving. Place a
sheet or more of phyllo dough on the bottom and butter. Use 3
more leaves and butter each time. Cover with mushrooms and
then lobster mixture. Place 4 more leaves on top, brushing
individually with butter. Roll up edges. Store in refrigera-
tor. Bake at 375 degrees about 35 minutes.
Note: Can substitute chicken. Can put bread crumbs
between bottom leaves. Can add rice to make more filling.

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