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Lobster Recipes
Brunch
Lobster Shitake & Brie Crepe
with a Lobster Mimosa Beurre Blanc
Crepe Mix
1 cup flour
1 pinch salt
1¼ cup milk
2 eggs
2 Tablespoons butter
Combine flour, salt, and milk. Do not over mix! Beat in eggs and
stir in butter. Refrigerate for one hour then blend again. Yields
10 crepes. You need ¼ cup for this recipe.
Crepe Filling
2 ounces lobster meat
1 ounce shitake mushrooms
1 ounce Brie cheese, cubed
1 Tablespoon clarified butter
Mimosa Beurre Blanc
1 teaspoon shallots
½ cup white wine
½ cup heavy cream
¼ cup butter, cubed and softened
¼ cup champagne
1 ounce lobster meat
1 Tablespoon orange reduction
½ Tablespoon chipotle reduction
Lobster Mango Napoleon
1 ounce spinach herb flatbread
2 ounces lobster
1 ounce Mango, sliced
½ teaspoon spiced seasoning
Make crepe mixture; set aside. Sauté lobster and shitake lightly.
Add enough crepe mixture to cover ingredients, cook lightly on one
side and flip over. Slide crepe onto cutting board; then add Brie
cheese and roll crepe. Set onto presentation plate, top with
Mimosa beurre blanc, garnish with napoleon of lobster, mango and
spinach herb crisps and a strawberry fan.
To make Mimosa Beurre Blanc: First make a Beurre Blanc by sautéing
shallots and wine and reducing until almost completely dissolved.
Add heavy cream and reduce by half, then whisk in butter. Put
champagne in sauté pan and reduce by half. Add 1 ounce diced
lobster meat and sauté quickly. Add 2 ounces of Beurre Blanc,
orange reduction, and chipotle reduction.
Serves: 1
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ayup@coastallobster.com