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February 2003 MIAMI
Lobster Strudel
Willis Loughhead of Bizcaya Grill at The Ritz-Carlton Coconut Grove - Coconut Grove, FL
Adapted by StarChefs


Yield: 4 servings


  • 4 1-pound Maine lobsters
  • ╝ pound leeks, julienned
  • 1 pound shitake mushrooms, cleaned and coarsely chopped
  • 2 Tablespoons fresh tarragon, chopped coarsely
  • 1 package spring roll skins
  • 1 Tablespoon water
  • 1 Tablespoon all-purpose flour
  • 1 Tablespoon oil


Steam the lobsters in a large lobster pot for 6 minutes. Remove, and chill immediately in ice water. Remove the meat from the tail and claws. Chop the meat coarsely. In a sautÚ pan, cook the leeks, lobster meat and shitake mushrooms. Remove from heat, and add the chopped tarragon. Chill.

Lay out spring roll skins (2 pieces per serving) on a clean work surface. Brush the edges with a combination of the water, flour and oil. Fill with the lobster mixture and wrap to seal. Cook in a small sautÚ pan until skins are cooked.