White Lily Lobster Crepes With Garlic Butter Cream Sauce Recipe #99490
Presented By: Belinda Ellis, White Lily Foods
by Danny Beason
15 min | 10 min prep
SERVES 2
Crepes
- 1/2 cup white lily all-purpose flour
- 1/2 cup milk
- 2 tablespoons water
- 3 large eggs
- 1/8 teaspoon salt
- 4 tablespoons melted butter
- 1/2-1 teaspoon minced garlic (according to preference)
- 1/4 teaspoon dried tarragon
Lobster in Garlic Butter Cream Sauce
- 1 1/2 tablespoons garlic butter, left over from crepes
- 1 teaspoon minced shallot or scallion
- 1/4 teaspoon white pepper
- 1 tablespoon white lily all-purpose flour
- 1/2 cup heavy whipping cream
- 2 teaspoons seafood cocktail sauce
- 11 ounces diced cooked lobsters, thawed
- TO SERVE:.
- Place crepe on warm serving plate.
- Using a slotted spoon, spoon about 1/6 to ¼ of lobster onto crepe.
- Spoon sauce over the crepes.
- Garnish with fresh tarragon and lemon wedges if desired.
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5 stars