INGREDIENTS:
3 tablespoons butter
1 ½ pounds Shiitake mushrooms, sliced
2 bunches scallions, sliced
4 tablespoons shallots, minced
1 cup Maine Lobster stock
3-4 eggs
1 cup Bread crumbs, fresh
Salt and pepper to taste
4 tablespoons chervil, parsley and tarragon
½ cup butter, melted
16 Phyllo sheets
1 ½ pounds Maine Lobster meat, cooked, diced large
Truffle Butter Sauce
1 cup Maine Lobster stock, strong
1 ½ cups heavy cream
1 ounce Truffle, julienned
Salt and pepper to taste
4 ounces butter, whole
DIRECTIONS:
Sauté mushrooms in 3 tablespoons of butter with the scallions and shallots.
Add stock, eggs and Maine Lobster; mix well.
Add breadcrumbs to tighten, a little at a time, until a moist consistency forms. Cover and set aside.
Melt the balance of the butter and brush evenly over 4 sheets of the pastry.
Spread one-quarter of the Maine Lobster mix over the pastry to within 2 inches of the edge.
Fold the pastry over the mixture, and then roll. Place on an ungreased baking sheet and bake at 350ºF until an internal temperature of 165°F.
Let sit a few minutes. Slice on the bias and serve on Truffle Butter Sauce.
For the Truffle Butter Sauce:
Simmer and reduce stock for about 10 minutes. Add cream and cook another about 10 minutes.
Add the truffles, correct the seasoning and puddle a little on each plate.
Cut the Maine Lobster Strudels on a bias, about 1½ to 2 inches in length, and place in the puddle of sauce (2 slices per serving).
