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Lobster Recipes
Entrees
Lobster Strudel
(Serves 4)
½ cup onion, chopped
2 tablespoons butter
1 cup dry vermouth
4 each egg yolks, beaten
¼ cup parsley, snipped
1 teaspoon salt
½ teaspoon pepper
4 ounces cream cheese, cubed
12 ounces lobster meat
8 each phyllo dough sheets
½ cup butter, melted
½ cup bread crumbs
Cook onions in butter until golden. Add
vermouth. Boil until reduced to 1/3 cup.
Whisk a tablespoon or two of butter mixture
into beaten eggs. Slowly add egg yolks to
butter and onion mixture. Add parsley, salt,
and pepper. Add cream cheese and cook,
stirring until cheese is melted. Fold in
lobster.
Thaw phyllo dough according to package
directions. Place 1 sheet phyllo on work
surface; brush with butter and sprinkle with 1
tablespoon bread crumbs. Layer a second sheet,
butter, and crumbs and repeat two more times,
to end with a stack of 4 sheets.
Mound half of the lobster mixture lengthwise
on phyllo 1 inch from the edge. Roll phyllo
into 2 inch thick roll and place on a cookie
sheet. Repeat process to make a second roll.
Brush roll tops with melted butter. With a
serrated knife, make partial slices in roll
before baking or freezing. Bake at 35O° for 15
minutes, then at 450° for 5 to 10 minutes. Let
rest 10 minutes. To serve, cut in slices.
One serving: Cal. 746 kcal/Prot. 28 g/Carbo.
38 g/Chol. 382 mg/Total Fat 47 g/Sod. 1615 mg
Nutritional information provided by MasterCook
II and is meant to be an approximate guide.
Mrs. Joan Henninger
Minerva, OH
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com