LOBSTER CREPES RECIPE - (4.5/5)
Provided by franny-2
Number Of Ingredients 15
Steps:
- 1 Preheat oven to 300°F (150°C). 2. In a large pot, steam or boil asparagus until just tender, about 10 minutes, cool under cold water, drain and set aside. 3. Coarsely chop cooked lobster, set aside. 4. Prepare crepes (recipe follows). 5 Divide the asparagus into 8 separate bundles. Place a bundle in each of 8 crepes, sprinkle with salt and roll to enclose. Place asparagus in a glass baking dish, top with lobster and cover with foil. Just before serving, and no sooner, place in heated oven for 15 minutes to warm through. 6. In a small saucepan over medium-high heat reduce (boil) vinegar, water and ½ tsp (2 mL) salt until approximately 3 tbsp (45 mL) remains, remove from heat. 7. Lower heat to medium-low, add yolks to pan and return to heat, whisking constantly until foamy and lightly thickened. Make sure not to scramble eggs: if the eggs begin to cook too quickly pull off of heat and whisk vigorously to cool slightly before continuing. 8. Begin to whisk butter into pan 1 cube at a time. Once all butter is incorporated, whisk in lemon juice, white pepper and fresh herbs. Use immediately. 9. Place 2 asparagus crepes on each plate and top each with some of the warmed lobster. Spoon hollandaise overtop, serve immediately. Serves 4 Crepes Use a ¼-cup (50-mL) measuring cup to pour batter into the pan. This will ensure all the crepes are the same size and is also tidier than using a ladle. 1 cup (250 mL) all-purpose flour 3 large eggs 2 tbsp (25 mL) melted butter 1 tsp (5 mL) lemon zest, very finely grated ¼ tsp (1 mL) salt 1¼ cup (300 mL) homogenized milk Vegetable oil or melted butter to coat pan 1. In a large bowl, whisk together the flour, eggs, butter, lemon zest and salt. Slowly incorporate milk while continually whisking so that there are no lumps and all ingredients are well combined. Let rest 1 hour. 2. Using a clean paper towel moistened with vegetable oil (or melted butter), wipe the base of an 8-inch (20-cm) nonstick crepe pan. 3. Heat pan over medium-high, pour ¼ cup (50 mL) crepe batter into pan and swirl so that it fully coats the bottom. 4. Cook on 1 side until the edges and top begin to dry, approximately 1 minute. Flip over and cook for another 20 seconds to fi nish cooking the crepe. Set aside. 5. Repeat until all crepes are cooked.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Minenhle Sekzo
[email protected]The crepes were a bit too thick for my taste, but the lobster filling was delicious. I would try this recipe again with thinner crepes.
Justin Johannes
[email protected]These crepes were amazing! The lobster filling was so creamy and flavorful, and the crepes were cooked to perfection. I will definitely be making this dish again.
Adebowale Damilola
[email protected]The crepes were a little bland, but the lobster filling was delicious.
rafaqat gill
[email protected]These crepes were amazing! The lobster filling was so creamy and flavorful, and the crepes were cooked to perfection. I will definitely be making this dish again.
Jani Shah
[email protected]The crepes were a bit too thick for my taste, but the lobster filling was delicious. I would try this recipe again with thinner crepes.
Jailal Sah
[email protected]I loved these crepes! The lobster filling was rich and flavorful, and the crepes were light and fluffy. I will definitely be making this dish again.
Nusaibah Abubakar
[email protected]The crepes were a little bland, but the lobster filling was delicious.
Lesedi Moshaga
[email protected]These crepes were amazing! The lobster filling was so creamy and flavorful, and the crepes were cooked to perfection. I will definitely be making this dish again.
mildred lobaton
[email protected]The crepes were a bit too thick for my taste, but the lobster filling was delicious. I would try this recipe again with thinner crepes.
Mehedi gamer
[email protected]I loved these crepes! The lobster filling was rich and flavorful, and the crepes were light and fluffy. I will definitely be making this dish again.
Just Jory
[email protected]The crepes were a little bland, but the lobster filling was delicious.
Tristen Alonso
[email protected]These crepes were amazing! The lobster filling was so creamy and flavorful, and the crepes were cooked to perfection. I will definitely be making this dish again.
M shahid Shahid
[email protected]The crepes were a bit too thick for my taste, but the lobster filling was delicious. I would try this recipe again with thinner crepes.
onwkaeze chijioke
[email protected]I loved these crepes! The lobster filling was rich and flavorful, and the crepes were light and fluffy. I will definitely be making this dish again.
S a l M a N K h a n
[email protected]The crepes were a little bland, but the lobster filling was delicious.
elisia Baldev
[email protected]These crepes were amazing! The lobster filling was so creamy and flavorful, and the crepes were cooked to perfection. I will definitely be making this dish again.
abass mikky
[email protected]The crepes were a bit too thick for my taste, but the lobster filling was delicious. I would try this recipe again with thinner crepes.
Ali khan Official
[email protected]These crepes were delicious! The lobster filling was flavorful and the crepes were cooked perfectly. I would definitely recommend this recipe to others.
kamil Koko
[email protected]I've made lobster crepes before, but this recipe is by far the best. The crepes were so light and fluffy, and the lobster filling was perfectly seasoned. I will definitely be using this recipe again.
Jessie Jones
[email protected]These lobster crepes were a hit at my dinner party! The crepes were delicate and flavorful, and the lobster filling was rich and creamy. I will definitely be making this dish again.