Lobster Strudel Food

LOBSTER STRUDEL

Steps:

• Cut onions long slices and caramelize onions in 1/4 cup of olive oil in low heat with 1 tsp salt.
• add 1/2 cup white vine.
• add lobster meat with all juices which comes in the cans (I used 2 cans off frozen and thawed lobster meat.
• in higher heat heat and mix all these above. once it boils, remove from heat and drain all juice to a bowl,to use it shortly.
• in a non stick pan melt 4 tbs butter, add 3 tbs flour, mix them continously.
• on low heat for few minutes, do not brown it.
• slowly with a whisk add the reserved in bowl, lobster+wine juice, to the flour mixture. once juice and flour is incorporated together, pour it into
• caramelized onion & lobster mixture.
• after it cools off, add the boursin cheese and store it in fridge for a day.
• to assemble:.
• take 4 phyllo leaves, spray each one with little olive oil here & there.
• while stacking them on each other.
• with a sharp knife cut the stack to half from the middle.
• take 1/2 cup of lobster mixture and spread it on middle of each and with a
• brush, just wet the sides of phyllos so that they stick to each other and
• look as one. roll up the sides of each (the sides will look like a pizza after done).
• repeat this two more times in order to have 6 lobster strudels.
• spray with olive oil the rolled up parts of the phyllo pastry so that they will have nice brownish colour and will be crispy.
• place them on a buttered baking sheet.
• bake at preheated 375 f oven until golden brown, about 20 minutes.

CRAB AND GOAT CHEESE STRUDEL

Steps:

• In a medium mixing bowl combine the goat cheese with the lemon juice, salt, pepper, and basil; mix together well and set aside. Cut the phyllo pastry in half lengthwise so that you have 2 (5 1/2-inch) wide pieces of dough. Keeping the piles of dough covered with a damp tea towel, lay one sheet of phyllo out on a lightly floured surface, brush it with a little melted butter, and place another sheet on top of it, staggered bu 1/2-inch to the left. Repeat until you have 4 layers of phyllo, staggering each by 1/2-inch, and then repeat the process to make a second identical pile. Spread half the goat cheese mixture in a line 1/2-inch in from one long inner edge of each phyllo pile. Next to the strip on the inside, make a long line of half the shredded crab meat. Distribute half the grilled onions and asparagus next to the crab, brush the long edge and the 2 short edges of the phyllo with meted butter and roll up the strudels tightly from left to right, squeezing the edges to seal them. Place the 2 strudels seam-side down on a baking sheet and brush the outside of each strudel with more melted butter. Sprinkle with the bread crumbs and, if desired, refrigerate for up to 2 hours.
• Roast the bell peppers over a gas flame, or on a tray under a hot broiler, turning so that the skin is evenly charred without burning and drying out the flesh. transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. The easiest way to peel them is to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel them under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins. In a blender, process the flesh to a smooth puree. You should have about 1 cup of puree.
• In a medium mixing bowl, combine red pepper puree with the lime juice, sour cream, paprika, salt, and pepper to taste. Blend together well and refrigerate, covered, until needed.
• Preheat the oven to 400 degrees and bring the sauce to room temperature. Bake the strudels in the hot oven for about 15 to 20 minutes, or until they are crisp and golden. Remove them to a cutting board, rest for 5 minutes, and slice off and discard or eat the very ends of the strudels. Slice each strudel into 3 equal lengths and slice each length into 3 spirals. Make a little pool of the red pepper sauce on each of 6 plates and place 3 spirals, cut side up, on the sauce. Garnish with a leaf of lettuce and serve immediately.

CRAB STRUDEL

Steps:

• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir.
• Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. Add the crabmeat to the scallion mixture.
• Melt 10 tablespoons of butter in a small pan and set aside.
• Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
• Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.

SEAFOOD STRUDEL

Steps:

• Combine all ingredients in a stainless steel bowl and adjust seasoning. Will hold for 5 days under refrigeration.;
• In a large skillet melt the 4 ounces of butter, turn up the heat to full and quickly sear the fish (in batches so it doesn't leach). Add the flour and allow to cook out for 2 minutes, next add the olives, wine, and 1 cup whipping cream. Bring to a simmer, correct the seasoning and allow to cool.
• Lightly brush one sheet of phyllo with some melted butter. Place another sheet on top of the first and also brush that one with melted butter. Cover remaining sheets and set aside.
• Cut the 2 layered sheets crosswise into 3 equal strips. Place one rounded tablespoon of filling about 1-inch from the end of each strip. Starting at the edge, bring up the phyllo and roll it over the top of the filling, roll once and then tuck the ends in as you would an eggroll, and continue to roll the strudel until you reach the end of the dough. With end underneath, brush top with melted butter and place on parchment lined sheet pan. Repeat this until you have used all the phyllo.
• Preheat the oven to 400 degrees.
• Combine the 2 cups heavy cream, lemon juice, and saffron in a non-reactive bowl, correct seasoning and allow to stand (this will allow the acid time to acidulate the cream and thus thicken slightly to yield a sauce consistency).
• Strudels will hold 5 days under refrigeration, or can be frozen for up to 4 weeks. Acidulated cream will also hold up to 5 days under refrigeration.
• Place on a sizzle plate (2 per order) and bake for 8 to 10 minutes until hot inside and golden brown outside. Present crossed, on warm plates with sprigs of fennel fern, drizzled with acidulated cream, and olive relish sprinkled randomly around.

SEAFOOD STRUDEL

Steps:

• Separate phyllo sheets; lay one on work surface, keeping remaining sheets covered with damp towel.
• Brush with butter.
• Combine breadcrumbs, Parmesan cheese, mustard and 1/2 cup Swiss cheese.
• Sprinkle 1 to 2 Tbsp of this mixture on buttered sheet of phyllo.
• Repeat layers until all 12 sheets are stacked.
• Combine remaining Swiss cheese, sour cream, seafood and parsley. Spoon mixture along one long side of the stacked sheets of phyllo.
• Roll up, enclosing the seafood mixture, tuck ends inches (Roll will be the length of the phyllo.).
• Place on baking sheets, brush with additional butter.
• Bake at 375F for 40-45 minutes until golden.
• Serve hot or cooled to room temperature.