Lobster strudel with lemon mustard cream sauce

This a an appetizer recipe, which in fact can be served for an elegant Sunday brunch. This recipe is inspired by the French classic lobster thermidor.




Strudel 2 1.25 lb Lobsters 8oz. room-temperature cream cheese 1 shallot, finely chopped 2 tablespoon chives, finely chopped a pinch of freshly cracked black pepper 1 cup grated parmesan cheese 2 sheets of store-bought puff pastry 1 egg Lemon mustard cream sauce 2 tablespoon butter 3 tablespoon all purpose flour 1½ teaspoon English mustard 1 egg yolk a pinch of cayenne pepper juice of half a lemon ¼ cuplight cream

Nutritional information

No nutrition information available


Strudel -Preheat the oven to 350°F. -Poach the lobsters in boiling water, save about 1½ C of the lobster broth. -Pick out the lobster meat and set aside. -Beat the egg with 2 tablespoons of water to make egg-wash. -To make cream cheese filling, beat cream cheese with shallot, chives and a pinch of pepper. -To assemble: Roll out and cut each pastry sheet into 6 ~4''x6'' sheets. Spread about 2 tablespoon of the cream cheese filling in the middle of the cut-out pastry sheet. Top the filling with about equal part of lobster meat. Top the lobster with a tablespoon of parmesan cheese. Brush the edges of the pastry with egg wash. Fold the long sides of the pastry to the top of the filling, make sure that one of the edge is on top of the other. Fold over the short edges of the pastry to the middle of the strudel, make sure the pastry edges are secured and stuck together. Place the strudel onto a baking sheet, seam side down, brush the strudel with egg-wash. Bake the strudels foe about 35 minutes, or until golden brown. -Serve the strudels warm with the lemon mustard cream sauce. Lemon mustard cream sauce Melt the butter over medium heat in a saucepan, cook the flour in the butter until the roux turns slightly brown. Pour in the reserved 1½ C of reserved lobster broth into the roux, mix well until the mixture