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Chef Stephane Voitzwinkler regularly creates award winning recipes at San Diego’s famed Mr. A’s restaurant that incorporate the very finest provisions available. He cooks with an epicurean flair that truly reflects the cuisine of southern France and the Mediterranean.
Here is one of his signature recipes; a rich and mouthwatering spiny lobster strudel.
Ingredients (per portion):
1 ea fresh live California spiny lobster
¼ cup Crimini mushroom
¼ cup oyster mushroom
¼ cup shitake mushroom
2 ea peeled shallots
1 small sprig of fresh thyme
1 small sprig of fresh Italian parsley
¼ lb. sea scallops
½ cup of heavy whipping cream
1 ea egg white
Salt and pepper to taste
A pinch of paprika
Boil the live lobster in water, with a tablespoon of white vinegar, a bay leave, a sprig of thyme, a carrot, a onion, a stalk of celery for 7 minutes. Cool right away in an ice bath. Crack the shell off the tail and the claws then dice the meat into 1” cubes. Oven roast the mushrooms in 1 tablespoon of extra virgin olive oil with the shallots and the fresh herbs, for about 10 minutes. Keep all ingredients cool before mixing.
To wrap the lobster mixture use 3 sheets of filo dough layer with little clarified butter. Roll the mixture in the fillo dough a keep refrigerated until ready to use. For so you want to sauté the roll in a little clarified butter until golden brown. Place the strudel in oven for about 10 minutes. Serve right away with little mix green of your choice on a bed of lobster sauce.
For the lobster sauce: roast the lobster bodies in olive oil with a mire poix of carrots, onions, celery, garlic, tomato, one sprig of thyme and deglaze with a cup of brandy. Reduce to almost dry then cream to cover the bones. Simmer for about 20 minutes then strain. Check seasoning with salt, pepper to taste.
Enjoy with a crisp, dry white wine.