- Prep time
- 30 minutes PT30M
- Cook time
- 10 minutes PT10M
- 4 servings
Decadent, indulgent and delicious, these Lobster Crepes are a beautiful addition to an elegant brunch, and pair perfectly with sparkling wine.
- 2 lobster tails
- 3 eggs
- ½ cup milk
- ½ cup water
- 1 cup flour
- 1 tablespoon melted butter
- 1 shallot, minced
- 1 lemon, juiced
- Kosher salt to taste
- ¼ cup crème fraîche
- 1 teaspoon tarragon
- 1 clove garlic, minced
- 2 tablespoons plus 1 teaspoon butter, for sautéing
In a large pot of simmering, salted water, blanch the lobster tails for 3-5 minutes, then shock in an ice bath to stop the cooking.
In a blender, combine the eggs, milk, water, flour and melted butter and blend until well incorporated. Allow to rest for at least 20 minutes.
Combine shallot with lemon juice and a touch of salt, allow to macerate for 5 minutes. Add 1 tablespoon of the shallot mixture to the crème fraîche and tarragon, then mix well and set aside.
Over medium-low heat preheat a nonstick skillet. Add 1 teaspoon butter and allow the foam to boil off. Wipe the pan with a paper towel to evenly distribute the butter. Ladle enough of the crepe batter into the pan to thinly coat the bottom. Tilt and turn the pan to evenly distribute the batter in a thin layer. When the edges of the crepe start to release from the pan, turn crepe over and cook for another 30 seconds. Repeat with remaining batter.
Remove the lobster meat from the shell by ripping the middle two bottom fins off of the tail and sticking your thumb in to push the meat out of the top. Cut into ½-inch thick medallions.
In a cold pan place 2 tablespoons butter and garlic and sauté over medium-low heat. When the edges turn brown, add the lobster pieces and lightly sauté until cooked through, approximately 2-3 minutes.
When the lobster pieces are cooked place 2 or 3 medallions in the middle of the crepe and garnish with the Tarragon Crème Fraîche, then roll them up or fold into triangles and serve.
Techniques used in this recipe:
A classic cocktail made with Champagne or sparkling wine and orange juice.
Taste the stars! True Champagnes come from only one region, also called Champagne, about 90 miles northeast of Paris. Making Champagnes involves a secondary fermentation that occurs in the bottle, lending the wine its effervescence.