Tuesday, August 19, 2008

Lobster Crepes

This is another great lobster recipe that is a tried and true favorite. Makes an elegant presentation, but is actually pretty easy to make! Try using Maine Lobster Tails for this recipe. The texture in the tail meat seems to hold up best.

  • 1/2 cup mushroom
  • 1/2 cup scallions
  • 3 tbsp butter
  • 3 cup lobster meat
  • 9 oz cream cheese
  • 1/3 cup half and half
  • 3 tbsp parsley
  • 2 tbsp white wine
  • 1 cup Swiss cheese
  • 2 cup flour
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 3 cup milk
  • 3 each egg
  • 2 tbsp butter

Heat 3 tablespoons butter in a saucepan, over a medium flame add mushrooms and half of the minced scallions. Saute for 5 minutes. Add lobster, cream cheese, half & half, and parsley. Heat and stir for 5 minutes, until cheese melts. Stir in wine, remove from heat, and set aside. Combine flour, salt, and baking powder in a mixer bowl Stir in milk, eggs, and melted butter. Beat until smooth. Heat a greased or non-stick pan over a medium flame. Add 1/4 cup batter to skillet and tilt to coat evenly. Brown lightly on both sides, remove from pan, and set aside repeat with remaining batter. Place 1/4 cup lobster mixture onto each crepe. Roll up and place, seam-side down, onto a baking sheet. Sprinkle with grated cheese. Cover pan with foil. Garnish with remaining minced scallions. Serve hot.

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