2 packages of puff pastry, frozen (300g each)
500g lobster meat, without shells, cut into small pieces
4 tablespoons lemon juice
1/4 cup olive oil (60ml)
1 large onion, chopped
3 cloves garlic, minced
3 tomatoes, peeled and seeded, chopped
1 tablespoon chopped fresh parsley or thyme
1/4 cup all-purpose flour (30g)
Salt and black pepper to taste
2 packages of puff pastry, frozen (300g each)
500g lobster meat, without shells, cut into small pieces
4 tablespoons lemon juice
1/4 cup olive oil (60ml)
1 large onion, chopped
3 cloves garlic, minced
3 tomatoes, peeled and seeded, chopped
1 tablespoon chopped fresh parsley or thyme
1/4 cup all-purpose flour (30g)
Salt and black pepper to taste
Two days before serving, thaw the puff pastry according to package instructions and keep it in the refrigerator
It will be ready for use
The night before, season the lobster with lemon juice, salt, and black pepper. Reserve
In a skillet with olive oil, sauté the onion, garlic, tomato, and parsley until tender, about 1 minute
Add the lobster and cook for an additional 5 minutes
Stir in the flour and let the mixture thicken
Remove from heat and let cool completely
Transfer to a bowl, cover, and refrigerate overnight
The next day, roll out the puff pastry on a smooth surface
Place one sheet of pastry over the other, forming a rectangular shape
Wrap the strudel in aluminum foil, making sure to seal the edges well
Cook for 35 minutes at 250°C (hot), or until golden brown
When cooked, carefully remove the foil and transfer to a serving dish
Fill any hollows with the lobster mixture, and serve warm if desired.
