Lobster Strudel with Chayote and Almonds Recipe
"This savory lobster strudel recipe uses pre-made phyllo dough sheets for convenience. It's topped with a compote of chayote, chiles, mango, and almonds. Designed to feed two, it's a perfect dish for an intimate dinner...."
INGREDIENTS
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For the strudel:
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1 large lobster tail, cooked and chopped (1 generous cup)
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1 small shallot, minced
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Quarter of a stalk celery, diced
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Quarter of medium red bell pepper, seeded and diced
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1 tablespoon brandy
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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3 sheets phyllo dough
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2 tablespoons olive oil
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For the garnish:
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About 1/2 large chayote, peeled and julienned
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1 or 2 Anaheim chiles, julienned
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About 1/2 medium mango, peeled and julienned
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2 tablespoons (1 ounce) slivered almonds
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Salt and freshly ground black pepper
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Few stalks fresh chives, minced (1 teaspoon)
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