Maine Lobster Strudel Recipe

About: At Bertrand at Mr. A's, Chef Stephane Voitzwinkler's Maine Lobster Strudel is more decadent than lobster itself. This deliciously rich and savory pastry can be used to impress guests as a substantially sophisticated appetizer or can just as easily be paired with a salad as a main course.

Recipe Info

Restaurant: Bertrand at Mister A's | San Diego

Servings: 4
Prep Time: 10 hour(s)
Cuisine: French
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (92)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (1)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No

Directions

Lobster Strudel

Sauté the mushrooms with the garlic and shallot in the olive oil, then place in a 350 degree oven for 12 minutes.  Make a mousse from the scallops, heavy cream, egg and espellette pepper with the help of a food processor or Robot Cup.  Combine the lobster meat, mousse and mushrooms and season with the thyme, parsley, truffle oil and salt and pepper, if needed.  Lay out the first fillo dough sheet and brush generously with the clarified butter,  layer each sheet on top of each other and brush with butter. Spread the mousse, lobster and mushroom mixture evenly over the surface.  Starting at one end, carefully roll the strudel into a cylinder.  Refrigerate overnight.  Place in a baking pan and bake in an oven, preheated to 350 degrees, for 12-15 minutes, or until golden brown.  Cut into slices and serve as an appetizer or an entree with a salad.

Lobster Strudel Note:

The type of mushrooms used for the strudel are left up to the chef's discretion.  Crimini, oyster and shiitake mushrooms make a flavorful medley.

Ingredients

2 lb. fresh Maine lobster meat, cubed 1 lb. wild mushrooms, washed, sliced, roasted, chilled 1 shallot, chopped 1 bunch(es) parsley, chopped 1 each sprig of thyme, diced 2 cloves of garlic, chopped 4 large fresh scallops 1/2 C. heavy cream 1 pinch espelette pepper 1 egg 1 pinch salt and white pepper, to taste 1 Tbsp. truffle oil 3 sheets of fillo dough 1/4 C. clarified butter

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