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1hr 20mins

Ingredients Nutrition


  1. Cut onions long slices and caramelize onions in 1/4 cup of olive oil in low heat with 1 tsp salt.
  2. add 1/2 cup white vine.
  3. add lobster meat with all juices which comes in the cans (I used 2 cans off frozen and thawed lobster meat.
  4. in higher heat heat and mix all these above. once it boils, remove from heat and drain all juice to a bowl,to use it shortly.
  5. in a non stick pan melt 4 tbs butter, add 3 tbs flour, mix them continously.
  6. on low heat for few minutes, do not brown it.
  7. slowly with a whisk add the reserved in bowl, lobster+wine juice, to the flour mixture. once juice and flour is incorporated together, pour it into
  8. caramelized onion & lobster mixture.
  9. after it cools off, add the boursin cheese and store it in fridge for a day.
  10. to assemble:
  11. take 4 phyllo leaves, spray each one with little olive oil here & there.
  12. while stacking them on each other.
  13. with a sharp knife cut the stack to half from the middle.
  14. take 1/2 cup of lobster mixture and spread it on middle of each and with a
  15. brush, just wet the sides of phyllos so that they stick to each other and
  16. look as one. roll up the sides of each (the sides will look like a pizza after done).
  17. repeat this two more times in order to have 6 lobster strudels.
  18. spray with olive oil the rolled up parts of the phyllo pastry so that they will have nice brownish colour and will be crispy.
  19. place them on a buttered baking sheet.
  20. bake at preheated 375 f oven until golden brown, about 20 minutes.

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