Best 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.

LOBSTER THERMIDOR

Steps:

• Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
• Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
• Preheat your oven's broiler.
• Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
• Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

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:

• Combine all ingredients in a stainless steel bowl and adjust seasoning. Will hold for 5 days under refrigeration.;
• In a large skillet melt the 4 ounces of butter, turn up the heat to full and quickly sear the fish (in batches so it doesn't leach). Add the flour and allow to cook out for 2 minutes, next add the olives, wine, and 1 cup whipping cream. Bring to a simmer, correct the seasoning and allow to cool.
• Lightly brush one sheet of phyllo with some melted butter. Place another sheet on top of the first and also brush that one with melted butter. Cover remaining sheets and set aside.
• Cut the 2 layered sheets crosswise into 3 equal strips. Place one rounded tablespoon of filling about 1-inch from the end of each strip. Starting at the edge, bring up the phyllo and roll it over the top of the filling, roll once and then tuck the ends in as you would an eggroll, and continue to roll the strudel until you reach the end of the dough. With end underneath, brush top with melted butter and place on parchment lined sheet pan. Repeat this until you have used all the phyllo.
• Preheat the oven to 400 degrees.
• Combine the 2 cups heavy cream, lemon juice, and saffron in a non-reactive bowl, correct seasoning and allow to stand (this will allow the acid time to acidulate the cream and thus thicken slightly to yield a sauce consistency).
• Strudels will hold 5 days under refrigeration, or can be frozen for up to 4 weeks. Acidulated cream will also hold up to 5 days under refrigeration.
• Place on a sizzle plate (2 per order) and bake for 8 to 10 minutes until hot inside and golden brown outside. Present crossed, on warm plates with sprigs of fennel fern, drizzled with acidulated cream, and olive relish sprinkled randomly around.

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.