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Lobster Recipes
Brunch
Grilled Lobster Stuffed Crepes
with a Baby Shrimp Hollandaise & Fresh Maine Blueberry &
Blackberry Compote
Crepe
Filling
8 each 1¼ pound Maine lobsters
1 cup low-fat or fat free yogurt
¼ cup low-fat cream cheese
2 eggs (or egg beater supplement)
1 Tablespoon lemon juice
1 bunch cilantro, chopped
Marinade for Lobster
2 Tablespoons oil
2 cups white wine
1 bunch cilantro
1 bunch fresh basil
½ cup lemon juice
1 teaspoon fresh cracked pepper
1 teaspoon salt
Cook lobsters for about 9 minutes. Liberate lobster separating the
tail meat from the claw meat. Marinate the tail meat for about an
hour or overnight if you have the time. Lightly marinate the
lobster claws and reserve them for garnishing the plate. Lightly
grill lobster tails and let cool. Make your cream cheese and
yogurt mixture, folding in the sliced lobster tails, white wine,
cilantro, and eggs, try not to break the lobster pieces too much
so the filling will have some body.
Crepes
¼ cup sifted flour
½ teaspoon salt
1 Tablespoon sugar
2 eggs, well beaten
¾ cup milk
1 Tablespoon butter, melted
For the crepes, first mix all of the dry ingredients in bowl.
Next, mix all the wet ingredients together in a bowl. Slowly add
the dry ingredients to the wet mix until at desired consistency,
which is a little loose. Ladle batter onto a greased griddle and
cook just like a pancake. Let cool before stuffing. You will need
16 crepes.
Shrimp Hollandaise
6 egg yolks
1 Tablespoon white wine
2 teaspoons lemon juice
4 cups butter, melted
16 ounces baby shrimp
¼ teaspoon white pepper
½ teaspoon salt
1 teaspoon Tabasco
The Shrimp Hollandaise is started by mixing the eggs, white wine,
and lemon juice together in a bowl. Heat this mixture over a steam
bath or flame until just starting to froth. Slowly start to add
the clarified butter mixing rapidly. Keep adding butter until the
mixture thickens into a medium consistency. This portion is the
base for your sauce. To finish sauce steam or blanch baby shrimp
add a little at a time to the sauce. Try not to overwhelm the
sauce. Finish with the white pepper, salt, and Tabasco.
Blueberry Compote
8 ounces fresh Maine blueberries
¼ cup balsamic vinegar
1 Tablespoon lemon juice
½ cup sugar
Blackberry Compote
8 ounces fresh Maine blackberries
¼ cup balsamic vinegar
1 Tablespoon lemon juice
½ cup sugar
The Blueberry and Blackberry compote is very simple to make and
very tasty. First, rinse berries in cold water. Heat berries in
heavy saucepan at a slow rate. While the berries are heating,
reduce some balsamic vinegar by about one-third. When berries are
ready, add the lemon juice, sugar, and balsamic reduction together
to finish the compote.
Garnish Items
2 tablespoons confectionary sugar
claws from each lobster
1 bunch fresh chives or green onion
zest of two lemons
To assemble the plate you need to take one of your fresh crepes
and place about 2 ounces of the lobster filling into the center of
the disc. Roll the crepe into a cylinder, usually two crepes per
plate. Bake in oven on 350 degrees for about 15 minutes. Slice
stuffed crepes on a bias into about half inch slices. Position
pieces on plate in creative manner. Spoon compote onto plate,
lightly dusting with confectionery sugar. Top crepes with
hollandaise. Finish plate with the leftover whole claws and fresh
chives and lemon zest.
Serves: 8
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com