lobster strudel

styling by Catrine Kelty | photo by Keller + Keller

A sophisticated appetizer that combines lobster, shallots, and fresh lemon with hints of Old Bay seasoning. Wrapped and baked in buttered, flaky pastry, this strudel is a show stopper from the first bite.

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
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 salt and 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.