Bruno Albouze Lobster Strudel

Lobster Strudel

Yields10 ServingsPrep Time1 hr 30 minsCook Time15 minsTotal Time1 hr 45 minsDifficultyIntermediateRating


 450 g lobster meat, cooked & chilled
 50 g filo dough
 50 g olive oil, or clarified butter
Mushroom Mixture
 250 g Mushrooms medley
 20 g olive oil
 60 g shallots, minced
 10 g garlic, minced
 2 g fresh thyme, chopped
 14 g parsley, washed and chopped
 2 g white truffle oil
Chicken Mousse
 250 g chicken breast
 30 g egg whites
 20 g egg yolk
 60 g heavy cream
 5 g salt
Sauce Américaine
 300 g lobster bodies*
 15 g grape seed oil
 60 g Cognac, or brandy
 15 g olive oil
 15 g garlic cloves, crushed
 90 g tomato paste
 1000 g heavy cream
 50 g leek, white part
 150 g orange juice
 15 g ketchup



To cook and shell lobsters, watch: How To Shell A Lobster.
3 lobsters produce about 450g of meat. Save bodies, tomalley and roe for sauce Américaine.

Mushroom Mixture

Clean and chop mushrooms such as shiitake, cremini, enoki, oyster, or best: porcini mushrooms. Mince shallots, garlic, thyme and parsley. Heat up a large skillet, add olive oil and sauté mushrooms until light brown on high heat. Add shallots, garlic and thyme and sauté for another 5 minutes on medium high. Transfer to a plate and mix in parsley and season with salt, ground black pepper and truffle oil. Cool completely.


Chicken breast can be substituted for scallops. Place breast in the freezer for 20 minutes prior processing. Cut chicken breast into pieces and turn into puree. Add the egg white, heavy cream, yolk and salt until smooth. Transfer chicken mousse to a clean bowl. Add mushroom mixture and the chopped lobster meat (pat dry meat to remove remaining moisture if previously frozen).

Lobster Strudel

Superimpose 3 oiled, or buttered filo dough sheet per strudel. Use 450g of mousse per log. Roll into a tight cylinder and chill; repeat once.

Sauce Américaine

Aromatic bouquet: a bay leaf, thyme, 2 parsley stems, one crushed anis star, 10 tarragon leaves, and a few white peppercorns. *For the lobster bodies, use preferably female lobster for the roe / coral. Tomalley is a soft green substance found in the lobster carapace that fulfills the function of both the liver and the pancreas. Both substances enhance flavors dramatically. Roe can be purchased online. Heat a heavy medium skillet or pot over medium high heat. Add fat, and throw in the halved lobster bodies. Sear until it begins to dry out, about 8 minutes. Pour in brandy and flambé, lower the heat until flame is gone. Add leek, shallots, garlic and olive oil. Cook for about 10 minutes and add the tomato paste; cook for another 4 minutes. Add heavy cream, tomalley, roe, the orange and its juice, ketchup, herbs. Bring to a boil and let simmer 30 minutes stirring every so often. Sieve sauce pressing firmly on solids. The sauce Américaine can be refrigerated up to 5 days. Do not freeze.


Divide lobster strudel in half. In a hot skillet, drizzle some oil, or clarified butter and sear each side for about a minute. Finish cooking in an 410ºF/210ºC oven for about 8 minutes or until internal temperature reaches 150ºF/66ºC. Let lobster strudel rest 5 minutes on a wire rack before serving. Serve with hot sauce Américaine – Enjoy!

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