Lobster and Scallop Strudels
By
These rich seafood strudels pair nicely with our Founder’s Reserve Chardonnay. Serve them at your next dinner party and wait for the rave reviews.
Serves 3
Total Time 45 minutes
Prep Time 15 minutes
Difficulty Level Medium
Ingredients
2 oz melted butter
1/4 c finely chopped shallots
1 lb cooked Maine lobster meat
1/2 lb cooked sea or bay scallops
1 tbsp all-purpose flour
1/2 c Sonoma-Cutrer Founders Reserve Chardonnay
1 c heavy cream
1 tbsp tomato paste
Salt to taste
Pepper to taste
1 tbsp minced tarragon
1/2 c butter, melted
3 11" x 16" phyllo pastry sheets
Directions
In a sauté pan over medium heat, sauté shallots in butter until soft. Add cooked lobster and scallops, sprinkle with flour and add Chardonnay to deglaze the pan. Add heavy cream and reduce by half, add tomato paste and season with salt and pepper. Remove from heat and add tarragon.
Working quickly with the phyllo dough, lay one sheet out on a work surface and brush with melted butter, repeat with 2 more sheets, brushing each layer with butter.
Divide lobster filling into three portions, and spacing on phyllo leaving 1 inch on each side and the bottom of the filling.
Cut sheets into three sections and roll each section into a strudel shape, starting by folding in the sides and rolling the filling towards the top of the sheet.
Seal the final edge with butter and set seam side down on parchment paper lined cookie sheet. Brush strudel with melted butter and bake in 375° oven until phyllo is browned, about 10 minutes. Serve warm.
