Daily Special: Lobster Pierogis

Lobster Pierogis with Apple Fennel Kraut and Brown Butter Aioli
Recipe by The Westin Charlotte

Lobster Pierogis

Dough: Mix 2 Cups of All Purpose Flour with 1 Egg, ½ Cup of Warm Water, 1 Teaspoon of Salt and 2 Tablespoons of Vegetable Oil. Mix Well and Knead Until Smooth. Let Rest for 30 Minutes Before Rolling.

Divide Dough and Roll Into 1/8” Thickness. Cut into Rounds and Stuff with Filling


Boil 2# of Peeled Yukon Gold Potatoes Until Fully Cooked. Strain and Push Through a Potato Ricer or Food Mill. Warm 1 Cup of Heavy Cream, ¼# of Butter and 1 Tablespoon Boursin Cheese. Pour Warm Liquid Over Potatoes and Whip Until Smooth. Fold Into the Mix 1 # of Cooked Lobster Meat, 1 Tablespoon of Truffle Oil and 2 Tablespoons of Freshly Chopped Chives. Cool Before Filling Dough

To Fill: Place 1 Teaspoon of Potato Filling in the Rolled Dough. Fold Over and Crimp Edges to Create a Seal. Place in Boiling Water for 5-6 Minutes Until Floating. Remove and Saute in Clarified Butter Until Crispy. Season with Salt and Pepper

Apple Fennel Kraut

In a Dutch Oven, Saute 1# of Chicken Apple Sausage Until Browned. Add 1Diced Red Onion,

2 Julienned Carrots, 2 Julienned Bulbs of Fennel, ½ Head of Julienned Red Cabbage, ½ Head for Julienned Green Cabbage and 3 Diced Apples.  Saute for 5 Minutes. Add 1 Tablespoon of Chopped Garlic, 1 Teaspoon of Fresh Chopped Thyme and 1 Teaspoon of Caraway Seed.

Saute for another 5 Minutes. Add ½ Cup of Champagne Vinegar, ½ Cup of Sugar and ½ Cup of Chicken Stock. Turn Heat to Medium and Simmer for 1 Hour. Reserve

Brown Butter Aioli

Melt 2 Tablespoons of Butter in a Saucepan. Skim Off Excess Foam as the Butter Clarifies. Continue Cooking Until Butter Starts Getting Brown. Slowly Stir Brown Bits Off of the Bottom of the Pan. Strain and Set Aside.

In a Blender Mix 2 Egg Yolks, Juice of 1 Lemon, 1 Teaspoon Champagne Vinegar, 1 Diced Shallot, 1 Teaspoon of Grain Mustard and a Pinch of Salt and Pepper. Slowly Add Brown Butter Slowly Until Mix has Thickened to Form Aioli.

To Assemble:

Place a Bed of Apple Fennel Slaw on the Plate

Lay Pierogis on

Drizzle with Brown Butter Aioli

Garnish with Fennel Fronds