This savory lobster strudel recipe uses pre-made phyllo dough sheets for convenience. It's topped with a compote of chayote, chiles, mango, and almonds. Designed to feed two, it's a perfect dish for an intimate dinner.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
- For the strudel:
- 1 large lobster tail, cooked and chopped (1 generous cup)
- 1 small shallot, minced
- Quarter of a stalk celery, diced
- Quarter of medium red bell pepper, seeded and diced
- 1 tablespoon brandy
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 sheets phyllo dough
- 2 tablespoons olive oil
- For the garnish:
- About 1/2 large chayote, peeled and julienned
- 1 or 2 Anaheim chiles, julienned
- About 1/2 medium mango, peeled and julienned
- 2 tablespoons (1 ounce) slivered almonds
- Salt and freshly ground black pepper
- Few stalks fresh chives, minced (1 teaspoon)
Preparation:
Combine the lobster meat, shallot, celery, red pepper, brandy, salt, and pepper. Mix well and set aside.
To assemble the strudel, layer the phyllo sheets on top of one another, brushing olive oil between each layer. Cut the stack in half lengthwise. Divide the lobster stuffing between the two halves, placing the mixture at one end of each strip and spreading it out over one-third of the dough. Roll up each strudel jelly-roll style, enclosing the filling. Brush each roll with olive oil and place, seam-side down, on a greased baking sheet.
Preheat the oven to 375 degrees F. Bake the strudels on the center rack in the center of the oven until golden brown, about 7 minutes. Remove from the oven and let stand about 5 minutes before slicing.
While the strudels are baking, prepare the vegetables. Cook the chayote in the remaining olive oil in a saute pan set over high heat, stirring, for 1 minute. Add the chiles, mango, and almonds and cook, stirring constantly, for 1 minute. Season with salt and pepper to taste. Cook about 2 minutes longer, until the vegetables are just tender. Sprinkle with chives.
To serve, spoon the chayote mixture onto two colorful warm plates. Cut each strudel on the bias and place the slices directly on the chayote mixture.
Yield: 2 servings
Source: 50 Ways to Feed Your Lover by Janeen A. Sarlin & Jennifer Rosenfeld Saltiel (William Morrow)
Reprinted with permission.
To assemble the strudel, layer the phyllo sheets on top of one another, brushing olive oil between each layer. Cut the stack in half lengthwise. Divide the lobster stuffing between the two halves, placing the mixture at one end of each strip and spreading it out over one-third of the dough. Roll up each strudel jelly-roll style, enclosing the filling. Brush each roll with olive oil and place, seam-side down, on a greased baking sheet.
Preheat the oven to 375 degrees F. Bake the strudels on the center rack in the center of the oven until golden brown, about 7 minutes. Remove from the oven and let stand about 5 minutes before slicing.
While the strudels are baking, prepare the vegetables. Cook the chayote in the remaining olive oil in a saute pan set over high heat, stirring, for 1 minute. Add the chiles, mango, and almonds and cook, stirring constantly, for 1 minute. Season with salt and pepper to taste. Cook about 2 minutes longer, until the vegetables are just tender. Sprinkle with chives.
To serve, spoon the chayote mixture onto two colorful warm plates. Cut each strudel on the bias and place the slices directly on the chayote mixture.
Yield: 2 servings
Source: 50 Ways to Feed Your Lover by Janeen A. Sarlin & Jennifer Rosenfeld Saltiel (William Morrow)
Reprinted with permission.
