Recipe: Lobster Strudel

From Chef Brett Smith at the Sawgrass Mariott Resort

Lobster Napoleon

1 box Phyllo Dough

8 each Chervil Sprigs

¼ cup Clarified Butter

12 oz Boursin Cheese (Softened)

12 oz Lobster Meat (Chopped)

¼ oz Black Truffles (Sliced Very Fine) or Truffle Peelings

To Taste White Truffle Oil


1. Mix lobster meat, boursin and chervil for the filling

2. Layer 5 each of the phyllo and clarified butter and cut in half lengthwise

3. Put ¼ of the mix into the dough and roll into a log shape

4. Brush with butter and arrange on sheet pan

5. Bake for approximately 10 minutes on 375° F till golden brown

6. Cut on a bias and arrange on plate

7. Garnish with sauce, chervil sprigs, truffle oil and black truffles

Lemon Chervil Beurre Blanc

1 each Shallots Chopped Fine

¼ lb. Butter Unsalted

3 oz White Wine

1 each Lemon (Juiced Fresh)

1 each Bay Leaf

1 Sprig Thyme

4 oz Heavy Cream

6 Sprigs Chervil (Chopped)

To Taste Salt and White Pepper


1. Reduce white wine, bay leaf, thyme and shallots until semi-sec

2. Add cream and reduce by 2/3

3. Add butter and stir constantly

4. Add lemon juice

5. Season with salt and pepper

6. Strain through a chinoise

7. Add chervil to finish