Lobster Strudel

1/2 cup onion, chopped
2 tablespoons butter
1 cup dry vermouth
4 each egg yolks, beaten
1/4 cup parsley, snipped
1 teaspoon salt
� teaspoon pepper
4 ounces cream cheese, cubed
12 ounces lobster meat
8 each phyllo dough sheets
1/2 cup butter, melted
1/2 cup bread crumbs

Cook onions in butter until golden. Add vermouth. Boil until reduced to 1/3 cup.

Whisk a tablespoon or two of butter mixture into beaten eggs. Slowly add egg yolks to butter and onion mixture. Add parsley, salt, and pepper. Add cream cheese and cook, stirring until cheese is melted. Fold in lobster.

Thaw phyllo dough according to package directions. Place 1 sheet phyllo on work surface; brush with butter and sprinkle with 1 tablespoon bread crumbs. Layer a second sheet, butter, and crumbs and repeat two more times, to end with a stack of 4 sheets.

Mound half of the lobster mixture lengthwise on phyllo 1 inch from the edge. Roll phyllo into 2 inch thick roll and place on a cookie sheet. Repeat process to make a second roll.

Brush roll tops with melted butter. With a serrated knife, make partial slices in roll before baking or freezing. Bake at 35O� for 15 minutes, then at 450� for 5 to 10 minutes. Let rest 10 minutes. To serve, cut in slices.

Serves 4