Lobster Strudel Recipes

LOBSTER STRUDEL

Steps:

• Cut onions long slices and caramelize onions in 1/4 cup of olive oil in low heat with 1 tsp salt.
• add 1/2 cup white vine.
• add lobster meat with all juices which comes in the cans (I used 2 cans off frozen and thawed lobster meat.
• in higher heat heat and mix all these above. once it boils, remove from heat and drain all juice to a bowl,to use it shortly.
• in a non stick pan melt 4 tbs butter, add 3 tbs flour, mix them continously.
• on low heat for few minutes, do not brown it.
• slowly with a whisk add the reserved in bowl, lobster+wine juice, to the flour mixture. once juice and flour is incorporated together, pour it into
• caramelized onion & lobster mixture.
• after it cools off, add the boursin cheese and store it in fridge for a day.
• to assemble:.
• take 4 phyllo leaves, spray each one with little olive oil here & there.
• while stacking them on each other.
• with a sharp knife cut the stack to half from the middle.
• take 1/2 cup of lobster mixture and spread it on middle of each and with a
• brush, just wet the sides of phyllos so that they stick to each other and
• look as one. roll up the sides of each (the sides will look like a pizza after done).
• repeat this two more times in order to have 6 lobster strudels.
• spray with olive oil the rolled up parts of the phyllo pastry so that they will have nice brownish colour and will be crispy.
• place them on a buttered baking sheet.
• bake at preheated 375 f oven until golden brown, about 20 minutes.

PUFFY LOBSTER TURNOVERS

Steps:

• In a small skillet, combine the first nine ingredients. Cook and stir over medium heat for 4-5 minutes or until lobster is firm and opaque; set aside. , Unfold puff pastry. Using a 4-in. round cookie cutter, cut out four circles. Place on a greased baking sheet. Repeat with remaining pastries. Spoon 1 tablespoon lobster mixture in the center of each circle. Brush edges with egg; fold dough over filling. Press edges to seal. , Bake at 400° for 8-10 minutes or until puffy and golden brown. Serve warm.

SEAFOOD STRUDEL

Steps:

• Separate phyllo sheets; lay one on work surface, keeping remaining sheets covered with damp towel.
• Brush with butter.
• Combine breadcrumbs, Parmesan cheese, mustard and 1/2 cup Swiss cheese.
• Sprinkle 1 to 2 Tbsp of this mixture on buttered sheet of phyllo.
• Repeat layers until all 12 sheets are stacked.
• Combine remaining Swiss cheese, sour cream, seafood and parsley. Spoon mixture along one long side of the stacked sheets of phyllo.
• Roll up, enclosing the seafood mixture, tuck ends inches (Roll will be the length of the phyllo.).
• Place on baking sheets, brush with additional butter.
• Bake at 375F for 40-45 minutes until golden.
• Serve hot or cooled to room temperature.