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LOBSTER STRUDEL 8 oz. cream cheese 1 c. sour cream 1 tsp. salt 1 egg 1 Tbsp. chopped chives or scallions 1 Tbsp. chopped dill 1 lb. mushrooms 1 lb. cooked lobster meat 3 Tbsp. melted butter 1 box phyllo dough, defrosted and cover with damp towel more melted butter Cream the cheese and beat in sour cream. Add salt and egg. Cut the lobster meat in large pieces and blend with the cheese mixture. Add chives and dill. Slice mushrooms and saute in 3 tablespoons butter. (Can make ahead.) Butter a shallow baking dish that can be used for serving. Place a sheet or more of phyllo dough on the bottom and butter. Use 3 more leaves and butter each time. Cover with mushrooms and then lobster mixture. Place 4 more leaves on top, brushing individually with butter. Roll up edges. Store in refrigera- tor. Bake at 375 degrees about 35 minutes. Note: Can substitute chicken. Can put bread crumbs between bottom leaves. Can add rice to make more filling. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |