Cypress Lobster & Scallops StrudelFeatured by Lockwood Vineyards in the Gold Wine Club.
Rich and decadent, this lobster and scallop strudel is one to save! Serve with a glass, or two, of Chardonnay.Yield: 4
Prep Time: 10 Minutes
Cook Time: 65 Minutes
• 3 Maine Lobsters, cooked (Cut meat into 1-inch cubes. Save claws for garnish)
• 12 oz. fresh scallops, cut into 1-inch cubes
• 3/4 lb. shiitake mushrooms, cut into 1/4-inch strips
• 1 tsp. garlic, minced
• 2 T. shallots, minced
• 2 T. fresh tarragon, chopped
• 3 cups cream
• 1/4 cup Pernod
• 1 roll Filo dough
• 1/2 cup butter
• 2 T. Extra virgin olive oil
Sauté garlic and shallots in the olive oil until transparent. Add mushrooms on high heat. Sauté for one minute. Add lobster and scallop chunks and stir well. Flambé entire mixture with 1/4 cup Pernod; let burn off. Remove lobster, scallops and mushrooms and deglaze the pan with white wine and reduce in half. Add the cream and reduce the mixture until in reaches a creamy consistency. Add the lobster mixture, mix well, adding salt, pepper, and Pernod to taste. Strain the juices, reserving liquid.
Lay six of the eight sheets of Filo dough on a flat, dry surface. Place mixture in a line down the middle of dough. Rolling as tightly as possible, fold ends, then sides and brush with butter. Make three roles. Bake at 375º for ten minutes.
Using excess sauce, bring to boil; add tarragon, salt, and pepper to taste and whip the butter into the sauce. Cut strudel into 1.5-inch slices (4 per person), place on plate, label sauce around strudel and use lobster claw as garnish.
Recipe sourced from The Lodge at Pebble Beach.