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Lobster Tail or Langoustine Strudel with Lemon Balm Butter Recipe
Lobster Tail or Langoustine Strudel with Lemon Balm Butter
Alain Labrie, La table du chef, Sherbrooke, Québec
Alain Labrie, La table du chef, Sherbrooke, Québec
Flavors of Quebec
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Cooking time: About 15 minutes
Difficulty: Easy
Chef's Note
"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."
- Langoustine, scampi or Dublin Bay Prawns (4-6 per person) or lobster tails
- 2 sheets of phyllo pastry per langoustine
- 1 spinach leaf per langoustine
- Olive oil
- 1 bouquet Lemon balm
- 2-3 French shallots, chopped
- A small piece of ginger, peeled and grated
- 125 ml (1/2 cup) white wine
- 250 ml (1 cup) heavy cream (35%)
- 225 g (8 oz.) unsalted butter (important that it be unsalted)
- Salt and pepper
- Lemon juice (optional)

Making the strudels

  1. Blanch the spinach leaves for a few seconds in boiling water to soften them;
  2. clean and devein each langoustine;
  3. wrap each langoustine or lobster tail in a spinach leaf;
  4. 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;
  5. 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

  1. Finely chop the stems of lemon balm, the shallots and the ginger;
  2. sauté very gently in a few drops of olive oil, not letting the mixture brown - otherwise the sauce will take on an unattractive colour;
  3. pour in 60 ml of white wine and let it reduce;
  4. pour in the rest of the white wine and let it reduce again;
  5. 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;
  6. gradually whisk in the butter, cut into dice;
  7. season with salt and pepper; add a little lemon juice if you wish;
  8. 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.
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