Lobster Crepes with Tarragon Creme Fraiche
|Prep time:||30 minutes|
|Cook time:||10 minutes|
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|Nugget Signature Recipe|
Mom does so much for us everyday; Mother's Day is a great time to splurge and show your Mom how much she means to you. These Lobster Crepes are decadent and delicious, and don't forget to serve sparkling wine with your brunch, it's a perfect combo.
- 2 lobster tails, blanched and shocked
- ¼ cup creme fraiche
- 1 shallot, minced
- 1 teaspoon tarragon
- juice of 1 lemon
- 3 eggs
- ½ cup milk
- ½ cup water
- 1 cup flour
- pinch of salt
- 1 clove garlic, minced
- 2 tablespoons plus 1 teaspoon butter for sauteeing
- 1 tablespoon melted butter
In a large pot of simmering, salted water blanch the lobster tails for 3 to 5 minutes and then shock in an ice bath to stop the cooking.
In a blender add the eggs, milk, water, flour, and melted butter and blend until well incorporated. Allow to rest for at least twenty minutes.
Mince the shallot and combine with the lemon juice and a touch of salt to macerate for 5 minutes. Add one tablespoon of the shallot mixture to the creme fraiche and tarragon; mix well and set aside while you make the crepes.
Over medium-low heat preheat a non-stick 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 it will be ready to turn over. Turn it and cook for another 30 seconds. Cook enough crepes so that each guest can have one or two.
Remove the lobster meat from the shell by ripping the middle two bottom fins off of the tail and stick your thumb in to push the meat out of the top of the shell. Cut into 1/2-inch thick medallions.
In a cold pan place the 2 tablespoons butter and garlic and sauté over medium-low heat. When the edges turn brown add the lobster pieces and lightly sauté them until cooked through. This should take 2-3 minutes.
When the lobster pieces are cooked place two or three medallions in the middle of the crepe and garnish with the Tarragon Creme Fraiche, roll them up or fold them 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.