Want a really impressive appetizer without a ton of fuss? This is a super fancy looking/sounding app, but its not super hard to put together. Par cook the lobster, unfreeze some phyllo dough, spread some cheese and pop it into the oven.

Ok, it’s not that simple, but its not that much harder either! I used to eat a restaurant in Kingston, PA called Bistro Bistro and they served a version of this for years. Its where I fell in love with Boursin cheese and I haven’t looked back.

So read on friends and if you make this be sure to drop a comment below!! It is super delectable and delicious. I promise you will be met with sounds of awe and delight.

Recipe

• 1-2 lobster tails (1 if large, 2 if small) – cooked and chopped
• 1 package Boursin cheese
• 1 small egg beaten
• 1 roll of Phyllo Dough – thawed – using 4-5 pieces (layers) per strudel.
• 1/2 stick melted butter

Preheat the oven to 375.

Cook lobster until 60% cooked – you can boil or bake it whichever is easier. Just don’t cook it all the way because it will finish cooking in the oven and you don’t want it to be rubbery. Remove the meat from the tails and chop into bite sized pieces.

Once the dough is thawed, cut it in half, and carefully brush butter on the front and back of each piece, and stack 4-5 sheets on top of one another. I recommend about 4-6 sets of sheets per strudel depending on how many people you’ll be serving.

In a bowl, mix together the Boursin cheese and egg. If the sauce seems too runny, feel free to add some parmesan or more Boursin to thicken it up. You want it to have a nice thick consistency so it doesn’t ooze out everywhere when it’s cooked.

To each stack of phyllo dough, add 1-2 tbs of cheese mixture. Top with a some of the lobster. Then roll the dough up like a cinnamon roll and tuck the edges in underneath. Place on a parchment paper lined tray and bake for 30 minutes or until golden.

Plate and serve with a sprinkle of parmesan, parsley or other fresh herb!

Bon Appetit!