Lobster Strudel

 Monday Chef Rick Hirsch, owner of the Damariscotta River Grill a coastal Maine dining scene. Owned and operated by husband-and-wife team Rick Hirsch (Executive Chef) and Jean Kerrigan (General Manager), this popular restaurant has been a favorite of locals, summer visitors and vacationing celebrities alike. We light up your taste buds with Lobster Strudel.  

Tune in below and listen to Chef Rick as he discusses his recipe for Lobster Strudel 

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Sauté the mushrooms with the garlic and shallot in the olive oil, then place in a 350 degree oven for 12 minutes.  Make a mousse from the scallops, heavy cream, egg and espellette pepper with the help of a food processor or Robot Cup.  Combine the lobster meat, mousse and mushrooms and season with the thyme, parsley, truffle oil and salt and pepper, if needed.  Lay out the first fillo dough sheet and brush generously with the clarified butter,  layer each sheet on top of each other and brush with butter. Spread the mousse, lobster and mushroom mixture evenly over the surface.  Starting at one end, carefully roll the strudel into a cylinder.  Refrigerate overnight.  Place in a baking pan and bake in an oven, preheated to 350 degrees, for 12-15 minutes, or until golden brown.  Cut into slices and serve as an appetizer or an entree with a salad.


  • 2 lb. fresh Maine lobster meat, cubed
  • 1 lb. wild mushrooms, washed, sliced, roasted, chilled
  • 1 shallot, chopped
  • 1 bunch(es) parsley, chopped
  • 1 each sprig of thyme, diced
  • 2 cloves of garlic, chopped
  • 4 large fresh scallops
  • 1/2 C. heavy cream
  • 1 pinch espelette pepper
  • 1 egg
  • 1 pinch salt and white pepper, to taste
  • 1 Tbsp. truffle oil
  • 3 sheets of fillo dough
  • 1/4 C. clarified butter