our recipe for the perfect game night

styling by Catrine Kelty | photo by Keller + Keller

lobster strudel

Have multiple games on hand, and let your guests contribute their favorites as well. We love cards, bingo, and scattergories are larger groups; backgammon for smaller gatherings. 

Make recipes that are easy to eat with one hand like lobster strudel (recipe follows), bowls of nuts, and dips.

Create a festive, intimate space that will accommodate your guests easily. Make sure everyone at the table has room for a small plate and a drink/coaster (these guys are our favorite).

Create a signature cocktail (bonus points for a creative name).

A great playlist.

Finish the evening off with an easy dessert that guests can take on the go, like our favorite black pepper chocolate cookies. For this, and all the other recipes from our game night story, grab a copy of our winter ’15 issue.

lobster strudel

Whether for game night or the holidays, this lobster strudel will not disappoint. Lobster, shallots, and fresh lemon with hints of Old Bay seasoning are all wrapped and baked in buttered, flaky pastry, making it a perfect one-bite appetizer for entertaining.

  • 5 tablespoons unsalted butter, divided
  • 1 small shallot, minced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 clove garlic, minced
  • 1/2 teaspoon Old Bay seasoning, or to taste
  • 1/2 pound cooked lobster meat, finely chopped
  • 2 tablespoons minced fresh flat-leaf Italian parsley
  • Zest from 1/2 lemon
  • 5 sheets phyllo dough
  • 2 tablespoons plain breadcrumbs
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In a small sauté pan, heat 1 tablespoon butter. Add shallots and cook until softened, 5-10 minutes. Season with saltand pepper. Add garlic and Old Bay seasoning and cook for another minute. Remove from heat and allow to cool.
  3. Place lobster meat in a bowl and add parsley and lemon zest. Add cooled shallot mixture, season with salt and pepper and toss to combine.
  4. Melt remaining butter in a small pan and set aside.
  5. Unfold 1 sheet of phyllo dough. Brush sheet with a bit of melted butter and sprinkle with bread crumbs. Repeat process 4 more times, making a stack of 5 sheets.
  6. Form lobster mixture into a long cylinder lengthwise on end of phyllo dough nearest you, leaving about a 1/2-inch border on each side of phyllo dough. Carefully roll up lobster in phyllo dough, completely enclosing it. Brush top with butter and season with salt and pepper. Transfer to prepared baking sheet. Score top of log into 12 equal pieces, taking care not to cut completely through. Bake for 25-30 minutes, until top is lightly brown. Cool slightly before slicing. Serve warm. 

Serves 4-6.

For more game night recipes, download a copy of our winter ’15 issue.


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