Lobster Pierogies

Name: Lobster Pierogies
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 8 to 10 servings
Cuisine: european
Ingredients: 1 recipe pierogie dough, recipe follows; 2 pounds Yukon gold potatoes peeled and quartered; 8 ounces black truffle butter; 2 tablespoons chopped chives; 1 pound cleaned and diced lobster meat; Salt and pepper, to taste; 3 tablespoons butter; 2 cups flour; 4 ounces sour cream; 2 ounces butter, softened; 1 egg; 1 tablespoons of chopped chives; Salt and pepper to taste

Recipe courtesy of Michael Symon

Watch how to make this recipe.

Lobster Pierogies

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Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

461

Total Fat

30

Saturated Fat

18

Carbohydrates

36

Dietary Fiber

3

Sugar

1

Protein

13

Cholesterol

150

Sodium

492

Total: 1 hr 20 min
Prep: 1 hr
Cook: 20 min

Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

461

Total Fat

30

Saturated Fat

18

Carbohydrates

36

Dietary Fiber

3

Sugar

1

Protein

13

Cholesterol

150

Sodium

492

Total: 1 hr 20 min
Prep: 1 hr
Cook: 20 min

Ingredients

1 recipe pierogie dough, recipe follows

2 pounds Yukon gold potatoes peeled and quartered

8 ounces black truffle butter

2 tablespoons chopped chives

1 pound cleaned and diced lobster meat

Salt and pepper, to taste

3 tablespoons butter

Pierogie Dough:

2 cups flour

4 ounces sour cream

2 ounces butter, softened

1 egg

1 tablespoons of chopped chives

Salt and pepper to taste

Directions

Roll dough to 1/8-inch thick. Cut dough into 2-inch circles. Wrap and set aside. Boil potatoes in salted water until tender and drain. Place through ricer and fold in truffle butter and chives. Fold in lobster meat. Check seasoning.
To assemble: Place a heaping teaspoon of the lobster mixture on half of each circle of dough. Fold the circles in half to make half moon shapes and crimp the edges to seal. Boil the pierogies in water until they float, about 2 to 3 minutes. Drain. Saute until golden brown in butter.