LOBSTER PIEROGIES

Yield approximately 24 pierogies

Dough Ingredients:

2 cup flour

½ cup sour cream

2 ounces melted butter

1 egg

2 Tablespoons chopped chives

Pinch of Salt and White Pepper

Filling Ingredients:

2 ounces butter

½ Tablespoon Minced Roasted Garlic

12 ounces Yukon Gold potatoes peeled and quartered

8 ounces cleaned and diced lobster meat

2 ounces Cheddar Cheese

1 tablespoons chopped chives

Pinch of Salt and White Pepper

Directions:

1. For the dough: Place flour in bowl of mixer with dough hook attachment. Add

remaining ingredients and mix with medium speed until dough forms a ball.

Remove from bowl, wrap and refrigerate for 20 minutes.

2. Boil potatoes in salted water until tender and drain.

3. Simmer the roasted garlic in the butter to release the flavor.

4. Mash the potatoes with the cheese, garlic and butter.

5. Fold in lobster meat and chives. Check seasoning.

6. Roll dough to 1/8 inch thick. Cut dough into 3-inch circles. Wrap and set aside.

7. Place approximately 1½ Tablespoons of the potato mixture in the center of each

dough circle. Moisten the edges with water, fold the dough over to create halfmoons,

and press together with a fork or pinch with fingers to seal.

8. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to

5 minutes or until pierogi float to the top. Remove with a slotted spoon.

For Service per serving:

2 Tablespoons Butter

3 oz Spanish Onions, sliced ¼ thick

1 Tablespoon Butter

4 Lobster Pierogies

4 oz Lobster Meat

¼ cup Baby Peas

3 oz Mushrooms, Sliced (we use mixed wild mushrooms)

1 ½ oz (3 Tablespoon) Chardonnay

1. Over low flame, sauté onions until golden brown. Reserve until needed.

2. Over medium heat in a non-stick pan, melt butter and sauté lobster and 4

pierogies.

3. Add mushrooms, onions and peas and continue cooking until all product is

heated thoroughly.

4. Deglaze pan with Chardonnay and serve in a deep pasta bowl.