LOBSTER-CORN CREPES WITH DILL BUTTER

Lobster-Corn Crepes With Dill Butter image

Provided by Joan Nathan

Time 40m

Yield Twelve servings

Number Of Ingredients 9

Previous Next

8 1 1/2-pound lobsters
3 large sea scallops
1/2 teaspoon sea salt
10 turns of the pepper mill
1 1/2 cups heavy cream
6 ears yellow corn, cooked, peeled and then pureed and strained; or 20 ounces frozen yellow corn
2/3 cup all-purpose sifted flour
2 eggs
Peanut oil for frying

Steps:

Blanch one of the lobsters for 20 seconds, then immerse it in ice water. Remove the tail and claw meat. Puree the raw meat in a food processor with the scallops, scraping the sides and bottom of the bowl with a spatula. Strain the mixture through a sieve. Add the salt and pepper and the heavy cream, using the on-off method until it is blended. Add the corn, flour and eggs.
Meanwhile, boil the seven remaining lobsters for no more than 10 minutes each. Remove the tail and claw meat. Set aside. (Save the shells for making the crab soup.)
In an 8-inch frying pan, heat two tablespoons of peanut oil. When the oil is sizzling, pour in three tablespoons of batter. Spread quickly to make a 6-inch crepe. Cook three minutes on each side. Using a mold, cut off the ends to make a perfect circle.
Put two crepes on a plate decorated with pieces of the lobster. Place plates in the oven for a few minutes. Serve with a few tablespoons of dill butter.