Lobster Tail or Langoustine Strudel with Lemon Balm ButterTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: About 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:371.6 kcal
Proteins:1.8 g
Fats:35.2 g
Carbohydrate:11.1 g
Fibers:0 g
Sugar:0.2 g
Cholesterol:100.3 mg
Sodium:16.7 mg
Calcium:46.6 mg
Energy:600 kcal
Proteins:2.9 g
Fats:56.9 g
Carbohydrate:18 g
Fibers:0 g
Sugar:0.4 g
Cholesterol:161.9 mg
Sodium:27 mg
Calcium:75.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
langoustine, scampi or dublin bay prawns or lobster tails
2
sheets of phyllo pastry per langoustine
1
spinach leaf per langoustine
olive oil
1
bouquet lemon balm
2
french shallots, chopped
1
small piece of ginger, peeled and grated
125
ml
white wine
250
ml
heavy cream (35%)
225
g
unsalted butter (important that it be unsalted)
salt and pepper
lemon juice (optional)
METHOD
Making the strudels
- Blanch the spinach leaves for a few seconds in boiling water to soften them;
- clean and devein each langoustine;
- wrap each langoustine or lobster tail in a spinach leaf;
- brush two sheets of phyllo pastry with melted butter; place the langoustine on top; fold the sides over and roll up into quite a tight little roll; repeat for each langoustine;
- heat a very small quantity of oil in a pan; brown the strudels on each side - the process should not take longer than about 15 seconds per side, so that the inside stays raw: the heat will radiate to the centre and cook the langoustines as you make the sauce.
Making the sauce
- Finely chop the stems of lemon balm, the shallots and the ginger;
- sauté very gently in a few drops of olive oil, not letting the mixture brown - otherwise the sauce will take on an unattractive colour;
- pour in 60 ml of white wine and let it reduce;
- pour in the rest of the white wine and let it reduce again;
- add the cream; continue reducing until it takes on a slightly yellow colour - the sauce may be reduced by half or three-quarters, depending on whether you want a lighter or a creamier sauce;
- gradually whisk in the butter, cut into dice;
- season with salt and pepper; add a little lemon juice if you wish;
- spoon a layer of sauce over the bottoms of a plate; place the strudels on top; garnish with a few lemon balm leaves and serve immediately.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
"These strudels look like little spring rolls.
Even if you're on a diet, I don't recommend using lighter cream, since it does not thicken and won't stand up to boiling. Make the strudels and serve them with a vinaigrette of olive oil, balsamic vinegar, citrus juice and lemon balm."
