Seafood Crepes with a Lobster Champagne Sauce

Total Time:
1 hr 10 min
Prep:
35 min
Cook:
35 min

Yield:
3 to 5 servings
Level:
Advanced

Ingredients
  • Crepes:
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup warm water
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon salt
  • Lobster Champagne Sauce:
  • 1 cup diced yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 large shallot, minced
  • 2 tablespoons chopped garlic
  • 2 ounces clarified butter
  • 2 cups white wine
  • 3 tablespoons commercial lobster base
  • 2 cups water
  • 4 cups heavy cream
  • 1/2 cup champagne
  • 4 ounces roux
  • White pepper
  • Filling:
  • 2 ounces clarified butter
  • 2 ounces lobster meat, cubed
  • 2 ounces crawfish tail meat
  • 2 ounces shrimp pieces, large
  • 2 ounces crabmeat
  • 1/2 cup champagne
  • 2 plum tomatoes, seeded and diced
  • 1/2 cup chopped green onions (scallions)
  • Salt and pepper
Directions
  • Crepes: In a medium bowl, mix together all of the crepes ingredients. Cover and refrigerate for a few hours, or overnight.

  • To a small, non-stick pan (crepe pan), coat with butter and put over medium heat. Pour about 2 ounces of batter in the pan and lift the pan off the heat, tilting in a circular motion until the batter forms a nice and even thin layer. Cook until top is firm and bottom has set. Turn the crepe over and cook until firm. Remove the crepe and begin a new one. Repeat with all of the remaining batter. Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.

  • Filling: In a medium saute pan, add the clarified butter. Add the seafood and let the shrimp cook through, about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. Mixture is ready to serve.

  • Take 2 crepes and fill with some of the mixture and roll the crepes. Place in a shallow gratin dish. Repeat with the remaining ingredients. Add the remaining sauce and seafood on top of the crepes.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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