Recipe

Crepes With Seafood Filling And Lobster Sauce Pt 2 Recipe

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Ingredients

2 tb Minced fresh chives
1 c Wondra flour
1/3 c Cold water
3 tb Minced shallots
6 oz Unsalted butter; melted
4 tb Madeira
1 c Milk
1 c Hot milk
3 tb Unsalted butter
Salt; to taste
Freshly-ground black pepper; to taste
Grated Swiss cheese; to taste
3 tb Flour
=== FOR THE WHITE SAUCE ===
1 c Dry white wine
2 tb Heavy cream
=== FOR THE CREPES ===
6 tb Lobster butter; recipe follows
1/4 c Heavy cream
2 tb Unsalted butter
Freshly-grated nutmeg; to taste
Salt; to taste
extra melted unsalted butter; for brushing pan
Salt; to taste
1/4 c Grated Swiss cheese
6 tb Melted unsalted butter; plus
2 tb Unsalted butter
=== FOR THE LOBSTER SAUCE ===
1 Lobster - ; steamed
Salt; to taste
3 lg Eggs; slightly beaten
Freshly-ground black pepper; to taste
1 1/4 c sliced cooked shellfish
Freshly-ground black pepper; to taste
=== LOBSTER BUTTER ===
2 tb Flour
2 c Hot lobster stock; or fish broth
=== FOR THE FILLING ===
1 Egg yolk

Directions

Step #1 Make the lobster butter: Remove meat from the lobster, & reserve.
Step #2 Add shells to the hot lobster stock or fish broth, & let simmer for 1 hr.
Step #3 Remove shells, & chop into small pieces.
Step #4 Add shells to food processor work bowl (or mixer) & add butter.
Step #5 Pulse 5 to 6 times.
Step #6 Return mixture to saucepan & melt butter again.
Step #7 Strain carefully & reserve lobster butter.
Step #8 Make the crepes: In a bowl place the flour, whisk in the milk & water, a little at a time.
Step #9 Mix in the eggs, the salt & butter & continue to whisk until smooth.
Step #10 Let stand, covered, 30 mins.
Step #11 Heat a crepe pan over moderate heat until very hot, brush with melted butter.
Step #12 Add 1/4 c of batter to center of pan.
Step #13 Tilt pan in all directions, pouring out excess batter into bowl.
Step #14 Cook 30 seconds, or until golden brown.
Step #15 Turn & cook 20 to 30 seconds more.
Step #16 Invert crepe onto plate.
Step #17 Continue to make crepes in the same manner.
Step #18 Make the filling: In a skillet, set over moderate heat, melt the butter & cook the shallots until softened.
Step #19 Add the shellfish & cook for 2 mins.
Step #20 Add the wine & Madeira, covered, simmer, 1 min.
Step #21 Uncover, increase heat to high & reduce until all the liquid has been evaporated.
Step #22 Spice up this with salt & pepper.
Step #23 Stir in chives.
Step #24 Make the white sauce: In a saucepan set over moderately-low heat, melt the butter, whisking, add the flour & cook, for 2 mins.
Step #25 Add the hot milk & salt & pepper to taste, whisking.
Step #26 Bring the liquid to a boil, whisking, & let simmer 1 min.
Step #27 In a small bowl mix the egg yolk & cream.
Step #28 Remove the pan from the heat & whisk in the yolk mixture.
Step #29 Return to heat and cook, stirring, until very thick.
Step #30 Spice up this with nutmeg, salt and pepper.
Step #31 Fold in shellfish & cheese.
Step #32 Make the lobster sauce: In a saucepan set over moderately low heat melt the butter, whisking, add the flour & cook, for 2 mins.
Step #33 Add the hot lobster stock & salt & pepper to taste, whisking.
Step #34 Bring the liquid to a boil, whisking, & let simmer until slightly thickened.
Step #35 Add heavy cream & 3 tbsps of the lobster butter & let simmer, whisking every once in awhile, for one hr.
Step #36 Whisk in remaining lobster butter.
Step #37 To assemble the crepes: Arrange crepe, browned-side down, on counter.
Step #38 Place 1/2 c filling in center.
Step #39 Fold 2 sides of crepe over mixture so that they meet in the center.
Step #40 Fold top & bottom sides of crepe over so that they meet in the center.
Step #41 Turn crepe over & transfer to a buttered baking dish.
Step #42 Prepare remaining crepes in the same manner.
Step #43 Cover the crepes with some of the lobster sauce & Sprinkle top with grated Swiss cheese.
Step #44 Put under a preheated broiler 1 to 2 mins, or until cheese is melted.
Step #45 This recipe yields 6 servings.
Step #46 --.
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Crepes With Seafood Filling And Lobster Sauce Pt 2 Recipe

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