Lobster Strudel

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 and brush with butter and sprinkle with 1 tablespoon bread crumbs. Layer a second sheet, butter, add 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 a 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 350 degrees F for 15 minutes, then at 450 degrees F for 5 to 10 minutes. Let rest 10 minutes.

To serve, cut in slices.