LOBSTER CREPES

Lobster Crepes image

Copied out of a Robin Hood flour booklet from 1985. The first paragraph of listed ingredients is for the crepes and the second for the lobster filling.

Provided by Cecily Parsley

Categories Lobster

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

2 eggs
3/4 cup flour
1/2 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried chives
1 cup milk
1 lb lobster meat
1/4 cup butter
2 tablespoons finely chopped green onions
1 cup chopped mushroom
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1/3 cup dry white wine
3 tablespoons melted butter
1/4 cup grated swiss cheese
4 teaspoons dry breadcrumbs

Steps:

Crepes.
Beat eggs, flour and seasonings. Gradually add milk, beating until smooth. Refrigerate 2 hours. For each crepe, pour 2-3 tbsp of batter in a heated, oiled crepe pan. Brown lightly on each side. Keep warm in a very low oven.
Lobster Filling.
Preheat oven to 425°. Break lobster into pieces. Melt butter and saute onion and mushrooms 3-5 minutes. Stir in flour and seasonings. Add milk gradually. Cook, stirring constantly until thickened. remove from heat. Add wine and lobster. Mix well.
Spoon 3 tbsp filling into each crepe and roll up. Arrange crepes on ovenproof platter. Brush with half the melted butter. Sprinkle with cheese, mixed with crumbs. Bae at 425° for 5-8 minutes. Stir remaining melted butter into remaining sauce and serve over crepes.

Nutrition Facts : Calories 564.9, Fat 30.5, SaturatedFat 17.8, Cholesterol 290.4, Sodium 1188.2, Carbohydrate 33.6, Fiber 1.2, Sugar 1.1, Protein 34.7