Lobster and Scallop Strudels | Sonoma-Cutrer Vineyards

Ingredients

• 2 oz melted butter
• 1/4 c finely chopped shallots
• 1 lb cooked Maine lobster meat
• 1/2 lb cooked sea or bay scallops
• 1 tbsp all-purpose flour
• 1/2 c Sonoma-Cutrer Founders Reserve Chardonnay
• 1 c heavy cream
• 1 tbsp tomato paste
• Salt to taste
• Pepper to taste
• 1 tbsp minced tarragon
• 1/2 c butter, melted
• 3 11 x 16 phyllo pastry sheets