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1
Cut onions long slices and caramelize onions in 1/4 cup of olive oil in low heat with 1 tsp salt.
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2
add 1/2 cup white vine.
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3
add lobster meat with all juices which comes in the cans (I used 2 cans off frozen and thawed lobster meat.
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4
in higher heat heat and mix all these above. once it boils, remove from heat and drain all juice to a bowl,to use it shortly.
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5
in a non stick pan melt 4 tbs butter, add 3 tbs flour, mix them continously.
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6
on low heat for few minutes, do not brown it.
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7
slowly with a whisk add the reserved in bowl, lobster+wine juice, to the flour mixture. once juice and flour is incorporated together, pour it into
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8
caramelized onion & lobster mixture.
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9
after it cools off, add the boursin cheese and store it in fridge for a day.
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10
to assemble:
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11
take 4 phyllo leaves, spray each one with little olive oil here & there.
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12
while stacking them on each other.
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13
with a sharp knife cut the stack to half from the middle.
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14
take 1/2 cup of lobster mixture and spread it on middle of each and with a
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15
brush, just wet the sides of phyllos so that they stick to each other and
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16
look as one. roll up the sides of each (the sides will look like a pizza after done).
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17
repeat this two more times in order to have 6 lobster strudels.
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18
spray with olive oil the rolled up parts of the phyllo pastry so that they will have nice brownish colour and will be crispy.
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19
place them on a buttered baking sheet.
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20
bake at preheated 375 f oven until golden brown, about 20 minutes.
