Lobster Mousse and Egg Strudel with Cranberry and Apple Chutney

Ingredients Lobster Mousse 2 leeks (white part only) 2 Tablespoons of butter 2 pounds of cooked lobster meat 7 ounces of whole eggs, beaten 2.5 ounces of heavy cream 2 tablespoons of fresh chopped cilantro 2 tablespoons of fresh chopped parsley 2 teaspoons of minced garlic Salt & pepper to taste Scrambled Eggs 6 medium sized eggs, well beaten 1/4 cup chopped parsley 1/4 cup grated Swiss cheese Salt & Pepper to taste To Make Strudel 8 sheets of phyllo dough 8 ounces melted butter lobster mousse scrambled eggs grilled marked lobster claws for garnish, optional Cranberry and Apple Chutney ¾ cup golden delicious apples, chopped 1/4 cup white onions, chopped 1/8 cup red bell pepper, chopped 1/8 cup raisins 1/4 cup dried cranberries 1 teaspoon fresh ginger, minced 1/2 teaspoon garlic, minced ¼ cup brown sugar, packed 1/4 cup water 1/4 cup cider vinegar 1/8 teaspoon red pepper, crushed 1/8 teaspoon nutmeg 1/8 teaspoon ground allspice pinch of ground cloves pinch of salt 6 medium sized eggs, well beaten 1/4 cup chopped parsley 1/4 cup grated Swiss cheese Salt & Pepper to taste Directions Lobster Mousse Sauté leeks with 2 tablespoons of butter until tender, but not brown, let cool. Place lobster meat in food processor and mix until course in texture. Transfer the processed lobster meat to another bowl and fold in the eggs, heavy cream, sautéed leeks, cilantro, parsley, garlic, salt and pepper. Refrigerate for 1 hour. Scrambled Eggs Cook the beaten eggs in a small amount of vegetable oil until softly scrambled. Remove from the heat and add parsley, Swiss cheese, salt and pepper. Set aside. To Make Strudel Line your work area with plastic wrap (to fit phyllo dough long side towards you). Place one sheet of phyllo dough on plastic wrap and brush with melted butter. Place next sheet of phyllo dough on top and brush with melted butter; repeat this process until all phyllo dough is used. Spread Lobster Mousse on Phyllo Dough leaving a space of 1 inch on both horizontal sides. Place a strip of Scrambled Eggs directly in the center of the Lobster Mousse, horizontally. Very carefully roll the strudel beginning with the side closest to you. Transfer using spatulas to a parchment lined sheet pan. Paint the outside of the strudel with butter and bake in a 400-degree conventional oven or 375 degrees convection oven until phyllo dough is golden brown, 15 - 20 minutes. Let set 10 to 15 minutes before cutting. Recommended serving size is two portions per person. Garnish each slice of strudel with a lobster claw and 1/3 cup of Cranberry and Apple Chutney. Cranberry and Apple Chutney Combine all ingredients in a saucepan and bring to a boil over medium heat, stirring until sugar is dissolved. Reduce heat and simmer for one hour. Chutney can be served either at room temperature or hot. Creator Comment By: Glenn Taylor, University of Maine Catering Service, Orono, Maine