C&RB CLUB RECIPE
Lobster Crepes
Serves one
Amt Ingredient
6 ozs. fresh Maine lobster meat
1 cup mushrooms
1 tbsp. butter
1 tbsp. chervil
1 tbsp. chopped parsley
1 cup heavy cream
1 oz. Grand Marnier
cognac, or brandy
Procedure:
- Sauté lobster meat and mushrooms in butter; add parsley and chervil.
- Flame with Grand Marnier. Pour off the liquid into a sauté pan and add heavy cream. Reduce the sauce until thick.
- Put lobster and mushrooms back in the sauce and heat up.
- Spoon lobster and mushrooms into 6-inch crepes and roll up. Pour the remaining sauce over the top of the crepes.
Submitted by David Pinckney, Executive Chef, Cherokee CC, Knoxville, Tenn.
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