Recipe

Grilled Lobster Stuffed Crepes With A Baby Shrimp Hollandaise Amp Fresh Blueberry Amp Blackberry Compote Recipe


Grilled Lobster Stuffed Crepes With A Baby Shrimp Hollandaise Amp Fresh  Blueberry Amp Blackberry Compote Recipe
MMMMMMMMMMMMMMM Yeah baby

Grizzlybear

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Ingredients
  • Crepe Filling
  • 8 each 1¼ pound 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.

Directions
  1. Shrimp Hollandaise
  2. 6 egg yolks
  3. 1 Tablespoon white wine
  4. 2 teaspoons lemon juice
  5. 4 cups butter, melted
  6. 16 ounces baby shrimp
  7. ¼ teaspoon white pepper
  8. ½ teaspoon salt
  9. 1 teaspoon Tabasco
  10. 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.
  11. Blueberry Compote
  12. 8 ounces fresh blueberries
  13. ¼ cup balsamic vinegar
  14. 1 Tablespoon lemon juice
  15. ½ cup sugar
  16. Blackberry Compote
  17. 8 ounces fresh blackberries
  18. ¼ cup balsamic vinegar
  19. 1 Tablespoon lemon juice
  20. ½ cup sugar
  21. 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.
  22. Garnish Items
  23. 2 tablespoons confectionary sugar
  24. claws from each lobster
  25. 1 bunch fresh chives or green onion
  26. zest of two lemons
  27. 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.

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Comments


Good Lord Honey. You should get together with Alex and open a restaurant. This sounds awesome.


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