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Lobster Recipes
Brunch
Lobster Mousse and Egg Strudel
with Cranberry and Apple Chutney
Lobster
Mousse
2 leeks (white part only)
2 Tablespoons of butter
2 pounds of cooked lobster meat
7 ounces of whole eggs, beaten
2.5 ounces of heavy cream
2 tablespoons of fresh chopped cilantro
2 tablespoons of fresh chopped parsley
2 teaspoons of minced garlic
Salt & pepper to taste
Sauté leeks with 2 tablespoons of butter until tender, but not
brown, let cool. Place lobster meat in food processor and mix
until course in texture. Transfer the processed lobster meat to
another bowl and fold in the eggs, heavy cream, sautéed leeks,
cilantro, parsley, garlic, salt and pepper. Refrigerate for 1
hour.
Scrambled Eggs
6 medium sized eggs, well beaten
1/4 cup chopped parsley
1/4 cup grated Swiss cheese
Salt & Pepper to taste
Cook the beaten eggs in a small amount of vegetable oil until
softly scrambled. Remove from the heat and add parsley, Swiss
cheese, salt and pepper. Set aside.
To Make Strudel
8 sheets of phyllo dough
8 ounces melted butter
lobster mousse
scrambled eggs
grilled marked lobster claws for garnish, optional
Line your work area with plastic wrap (to fit phyllo dough long
side towards you). Place one sheet of phyllo dough on plastic wrap
and brush with melted butter. Place next sheet of phyllo dough on
top and brush with melted butter; repeat this process until all
phyllo dough is used.
Spread Lobster Mousse on Phyllo Dough leaving a space of 1 inch on
both horizontal sides.
Place a strip of Scrambled Eggs directly in the center of the
Lobster Mousse, horizontally.
Very carefully roll the strudel beginning with the side closest to
you. Transfer using spatulas to a parchment lined sheet pan. Paint
the outside of the strudel with butter and bake in a 400-degree
conventional oven or 375 degrees convection oven until phyllo
dough is golden brown, 15 - 20 minutes. Let set 10 to 15 minutes
before cutting. Recommended serving size is two portions per
person. Garnish each slice of strudel with a lobster claw and 1/3
cup of Cranberry and Apple Chutney.
Cranberry and Apple Chutney
¾ cup golden delicious apples, chopped
1/4 cup white onions, chopped
1/8 cup red bell pepper, chopped
1/8 cup raisins
1/4 cup dried cranberries
1 teaspoon fresh ginger, minced
1/2 teaspoon garlic, minced
¼ cup brown sugar, packed
1/4 cup water
1/4 cup cider vinegar
1/8 teaspoon red pepper, crushed
1/8 teaspoon nutmeg
1/8 teaspoon ground allspice
pinch of ground cloves
pinch of salt
Combine all ingredients in a saucepan and bring to a boil over
medium heat, stirring until sugar is dissolved. Reduce heat and
simmer for one hour. Chutney can be served either at room
temperature or hot.
Serves: 8-10
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com