Lobster Pierogi Filling

Fresh Lobster for the perfect Pierogi filling!

AuthorSara Bojarski Prep Time: 0:45:00
Cook Time: 0:15:00
Total Time: 1:00:00
Serving Size: Makes 13-15 Pierogies Ingredients
  • 2 2 Pound Soft Shell Lobsters
  • 1 Celery Stalk (minced)
  • 2 Scallions (sliced thin on a bias)
  • 3 T Mayonaise
  • 1 Teaspoon Cilantro (minced)
  • Black Pepper (to season)
  • If you are cooking the lobsters yourself: Bring a large pot of water (about 5 quarts) to a boil - season with 5 Tablespoons of Salt. Once the water is boiling, place the lobsters in and cook with the pot cover on, for the allotted time (depending on how big your lobster are *see note above*).
  • Once the lobsters are cooked, remove from boiling water and place directly into an ice bath. Proceed to remove all the meat from the claws, tail, knuckles, etc.
  • Cut the lobster meat into small bites. Combine in a bowl with the celery, scallions, mayo, cilantro and some black pepper. Mix together.
  • For assembly: Roll out your dough on a non-stick surface, and with a 3-4 inch diameter circle cookie cutter, cut out pierogi circles. Have a bowl of water on the side. To your dough, with your finger, add some water to the edges. Put about 1 tablespoon of your filling into the center of your dough. Fold one edge over to the other to form a half circle and press the edges together. The water is necessary to help seal the dough together. Repeat this process until all the dough is used up.
  • To Cook: In a large pot, bring 2-3 quarts of water to a boil (you want enough water in your pot so that you have about a 3-4 inch depth of water in your pot). Add in your pierogi’s to the boiling pot. You may need to do this in a couple of shifts depending on how large your pot is. Once the pierogi’s start rising to the surface of the water, they’re done cooking and can be removed and placed on a plate. Cook all the pierogi’s like this and set aside on a plate.
  • In a large skillet, add 1-2 tablespoons of Canola Oil. Heat up the oil, and once it’s hot, add in your pierogies. Cook them (flipping over every few minutes) until they’re golden brown. Serve hot.