LOBSTER CREPES
Author: Celia Becker @ AfterOrangeCounty.com
Recipe type: Main Dish
Cuisine: Seafood
Serves: 2
- Lobster Filling
- 3 Tablespoons Butter
- 3 Shallots, Minced
- 2 Cups Cooked & Cubed Lobster
- 1 Cup Dry White Wine
- Kosher Salt & Fresh Ground Pepper to Taste
- White Sauce
- 3 Tablespoons Butter
- ¼ Cup Flour
- 1 Cup Half & Half
- Kosher Salt & Fresh Ground Pepper to Taste
- 4 Prepared Crepes
- ¼ Cup Finely Grated Parmesan Cheese
- Minced Chives for Garnish
- For The Filling
- Melt 3 tablespoons of butter in a large skillet.
- Add minced shallots and cook until tender and translucent.
- Add the dry white wine and Kosher salt & freshly ground pepper to taste.
- Simmer on low until reduced in half.
- Add the cooked lobster.
- For The Cream Sauce
- Melt butter in a medium sized skillet.
- Whisk in ¼ cup flour.
- Cook, whisking constantly until thickened and slightly browned.
- Whisk in 1 cup half and half.
- Cook on low heat, whisking constantly until sauce is thickened.
- If sauce is a bit thick add more half and half to achieve a smooth consistency.
- Assembly
- Preheat oven to 350 degrees F.
- Place a crepe in a prepared baking dish.
- Spread ¼th of the lobster into the center of the crepe.
- Roll crepe up, folded sides down.
- Repeat for 4 crepes.
- Spread cream sauce on top of crepes.
- Sprinkle on grated parmesan cheese.
- Bake for about 20 minutes or until cheese is slightly browned and crepes are heated through.
- Garnish with minced chives.
You can find my recipe for Crepes, (Spanish Filloas) in the "Cook" category of www.AfterOrangeCounty.com.
Recipe by After Orange County at http://afterorangecounty.com/2014/02/11/how-to-make-a-romantic-valentines-day-dinner/
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