Lobster Strudell

CHEF'S SIGNATURE LOBSTER STRUDELL.
SHIITAKE MUSHROOM, BOURSIN CHEESE AND FRESH LOBSTER ROLLED IN A PHYLLO DOUGH WITH A CREAMY BECHAMEL SAUCE AND SERVED ON A BED OF MIXED FIELD GREENS.

Ingredients:

• 1 1/2 OZ. LOBSTER MEAT
• 1 1/2 OZ. BOURSIN CHEESE
• 1/8 OZ. CHOPPED PARSLEY
• 1 OZ. JULIENNED SHIITAKE MUSHROOM
• 3 SHEETS PHYLLO DOUGH
• 1/2 OZ. SPRING MIX
• 1 OZ. BECHAMEL SAUCE
• 1 OZ. CHABLIS
• 1 OZ. MELTED BUTTER

PREPARATION:
SHRED LOBSTER MEAT BY HAND OR PUT TROUGH A FOOD PROCESSOR. SAUTE SHIITAKE MUSHROOM WITH WHITE WINE (CHABLIS) AND LET COOL FOR 10-15 MINUTES. BY HAND FOLD IN THE LOBSTER MEAT, BOURSIN CHEESE AND CHOPPED PARSLEY TO YOUR SHIITAKE MUSHROOMS AND SEASON WITH SALT AND PEPPER TOO TASTE. USING A PASTRY BRUSH EVENLY SPREAD BUTTER ON SHEETS OF PHYLLO DOUGH AND THEN STACK ON ONE ANOTHER. PLACE LOBSTER MIXTURE ON PHYLLO DOUGH AND CAREFULLY ROLL THE STRUDELL, MAKING SURE THAT YOU TUCK IN THE ENDS TO SECURE THE MIXTURE. REBRUSH THE OUTSIDE OF THE STRUDELL WITH BUTTER AND BAKE @ 350 DEGREES UNTIL GOLDEN BROWN. SERVE ON A BED OF MIXED FIELD GREENS WITH BECHAMEL SAUCE.

BECHAMEL SAUCE:
STICK 1 WHOLE ONION WITH 12 CLOVES AND PLACE IN SAUCE PAN W/ 2 QUARTS OF HEAVY CREAM OVER MEDIUM HEAT. ADD 16 0Z. OF NATURAL CHICKEN STOCK AND SEASON WITH SALT AND PEPPER. AND FOR AN ADDED FLAVOR YOU CAN FOLD IN 12 OZ OF BOURSIN CHEESE TO YOUR SAUCE. IN A SEPARATE PAN ADD 8 OZ MELTED BUTTER AND 8 OZ FLOUR OVER MEDIUM HEAT A STIR UNTIL GOLDED BROWN TO MAKE YOUR ROUX. WHEN BECHAMEL COMES TO A BOIL THICKEN WITH THE ROUX.

Submitted by ASHLEY STREET GRILLE, MIKE PAGLIARLI, EXECUTIVE CHEF