White Lily Lobster Crepes With Garlic Butter Cream Sauce Food

LOBSTER IN GARLIC SAUCE

Steps:

• Remove claws and legs from lobster and place in a deep heatproof dish. Remove the tail and slice into small pieces, then add them to the dish.
• Pour garlic and 1/4 cup oil over the lobster. Cover and place on a steaming rack, then steam, 5 to 6 minutes.
• Meanwhile, heat the remaining 1 cup oil to 120 degrees F.
• Remove lobster from steamer. Sprinkle chopped green onions on top, then pour over the hot oil and soy sauce.

SEAFOOD CREPES WITH A LOBSTER CHAMPAGNE SAUCE

Steps:

• Crepes: In a medium bowl, mix together all of the crepes ingredients. Cover and refrigerate for a few hours, or overnight.
• To a small, non-stick pan (crepe pan), coat with butter and put over medium heat. Pour about 2 ounces of batter in the pan and lift the pan off the heat, tilting in a circular motion until the batter forms a nice and even thin layer. Cook until top is firm and bottom has set. Turn the crepe over and cook until firm. Remove the crepe and begin a new one. Repeat with all of the remaining batter. Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.
• Filling: In a medium saute pan, add the clarified butter. Add the seafood and let the shrimp cook through, about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. Mixture is ready to serve.
• Take 2 crepes and fill with some of the mixture and roll the crepes. Place in a shallow gratin dish. Repeat with the remaining ingredients. Add the remaining sauce and seafood on top of the crepes.

WHITE LILY LOBSTER CREPES WITH GARLIC BUTTER CREAM SAUCE

Steps:

• TO SERVE:.
• Place crepe on warm serving plate.
• Using a slotted spoon, spoon about 1/6 to ¼ of lobster onto crepe.
• Spoon sauce over the crepes.
• Garnish with fresh tarragon and lemon wedges if desired.

CREPES WITH SEAFOOD FILLING AND LOBSTER SAUCE

Steps:

• Make the crepes: In a bowl place the flour, whisk in the milk and water, a little at a time. Mix in the eggs, the salt and butter and continue to whisk until smooth. Let stand, covered, 30 minutes. Heat a crepe pan over moderate heat until very hot, brush with melted butter. Add 1/4 cup of batter to center of pan. Tilt pan in all directions, pouring out excess batter into bowl. Cook 30 seconds, or until golden brown. Turn and cook 20 to 30 seconds more. Invert crepe onto plate. Continue to make crepes in the same manner.
• Make the filling: In a skillet, set over moderate heat, melt the butter and cook the shallots until softened. Add the shellfish and cook for 2 minutes. Add the wine and Madeira, simmer, covered, 1 minute. Uncover, increase heat to high and reduce until all the liquid has been evaporated. Season with salt and pepper. Stir in chives.
• Make the white sauce: In a saucepan set over moderately low heat, melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot milk and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer 1 minute. In a small bowl combine the egg yolk and cream. Remove the pan from the heat and whisk in the yolk mixture. Return to heat and cook, stirring, until very thick. Season with nutmeg, salt and pepper. Fold in shellfish and cheese.
• Make the lobster sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot lobster stock and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer until slightly thickened. Add heavy cream and 3 tablespoons of the lobster butter and simmer, whisking occasionally, for one hour. Whisk in remaining lobster butter.
• To assemble the crepes: Arrange crepe, browned-side down, on counter. Place 1/2 cup filling in center. Fold 2 sides of crepe over mixture so that they meet in the center. Fold top and bottom sides of crepe over so that they meet in the center. Turn crepe over and transfer to a buttered flameproof baking dish. Prepare remaining crepes in the same manner. Cover the crepes with some of the lobster sauce and sprinkle with grated Swiss cheese. Put under a preheated broiler 1 to 2 minutes, or until cheese is melted.
• Remove meat from the lobster, and reserve. Add shells to the hot lobster stock or fish broth, and simmer for 1 hour. Remove shells, and chop into small pieces. Add shells to food processor work bowl (or blender) and add butter. Pulse 5 to 6 times. Return mixture to saucepan and melt butter again. Strain carefully and reserve lobster butter.

BASIL BUTTER CREAM SAUCE

Steps:

• Using medium heat melt butter in a sauce pan, being careful not to let it burn.
• Once melted lower heat if needed and add in Garlic and Instant Chicken Bullion.
• Next stir in sourcream until smooth.
• Finally stir in your dried Basil that you've crumbled finely in your hands and the Half N Half and heat until warm.

GARLIC BUTTER CREAM SAUCE

Steps:

• Melt butter in a saucepan over low heat; add whipping cream, and cook 1 minutes, stirring constantly. Stir in lemon juice and garlic.

LOBSTER WITH GARLIC BUTTER

Steps:

• Preheat oven to 450°F with a large shallow baking pan in upper third.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with butter and parsley.
• Plunge lobsters headfirst into a large pot of boiling salted water (3 tablespoons salt for 6 quarts water) and cook, covered, 3 minutes from time they enter water. Transfer with tongs to a plate and let stand 5 minutes. (Lobsters will not be fully cooked.)
• Lightly crack claws, then split lobsters lengthwise and discard innards from body cavity.
• Remove tail meat from 1 lobster and cut crosswise into 8 pieces. Spread about 2 tablespoons garlic butter in one empty half shell, then fill that shell with all of sliced lobster and dot with 1 tablespoon garlic butter. Spoon about 5 tablespoons garlic butter into other empty half shell (for dipping). Repeat with remaining lobster.

LOBSTER CREPES RECIPE - (4.5/5)

Steps:

• 1 Preheat oven to 300°F (150°C). 2. In a large pot, steam or boil asparagus until just tender, about 10 minutes, cool under cold water, drain and set aside. 3. Coarsely chop cooked lobster, set aside. 4. Prepare crepes (recipe follows). 5 Divide the asparagus into 8 separate bundles. Place a bundle in each of 8 crepes, sprinkle with salt and roll to enclose. Place asparagus in a glass baking dish, top with lobster and cover with foil. Just before serving, and no sooner, place in heated oven for 15 minutes to warm through. 6. In a small saucepan over medium-high heat reduce (boil) vinegar, water and ½ tsp (2 mL) salt until approximately 3 tbsp (45 mL) remains, remove from heat. 7. Lower heat to medium-low, add yolks to pan and return to heat, whisking constantly until foamy and lightly thickened. Make sure not to scramble eggs: if the eggs begin to cook too quickly pull off of heat and whisk vigorously to cool slightly before continuing. 8. Begin to whisk butter into pan 1 cube at a time. Once all butter is incorporated, whisk in lemon juice, white pepper and fresh herbs. Use immediately. 9. Place 2 asparagus crepes on each plate and top each with some of the warmed lobster. Spoon hollandaise overtop, serve immediately. Serves 4 Crepes Use a ¼-cup (50-mL) measuring cup to pour batter into the pan. This will ensure all the crepes are the same size and is also tidier than using a ladle. 1 cup (250 mL) all-purpose flour 3 large eggs 2 tbsp (25 mL) melted butter 1 tsp (5 mL) lemon zest, very finely grated ¼ tsp (1 mL) salt 1¼ cup (300 mL) homogenized milk Vegetable oil or melted butter to coat pan 1. In a large bowl, whisk together the flour, eggs, butter, lemon zest and salt. Slowly incorporate milk while continually whisking so that there are no lumps and all ingredients are well combined. Let rest 1 hour. 2. Using a clean paper towel moistened with vegetable oil (or melted butter), wipe the base of an 8-inch (20-cm) nonstick crepe pan. 3. Heat pan over medium-high, pour ¼ cup (50 mL) crepe batter into pan and swirl so that it fully coats the bottom. 4. Cook on 1 side until the edges and top begin to dry, approximately 1 minute. Flip over and cook for another 20 seconds to fi nish cooking the crepe. Set aside. 5. Repeat until all crepes are cooked.

LOBSTER NEWBURG CREPES

Steps:

• Melt butter in top of double boiler.
• Add cream and paprika and heat over simmering water.
• Beat egg yolks in a small bowl.
• Stir a little of the cream mixture into yolks before adding them to the cream mixture, beating constantly with a whisk.
• Add sherry or Madiera and continue cooking slowly, stirring until sauce thickens.
• Season to taste with salt and white pepper and stir in lobster meat; remove from heat.
• Butter a small shallow baking dish.
• Using a slotted spoon place some of the lobster and a little sauce across the middle of each crepe.
• Roll up crepes and place, seam side down, in baking dish.
• Spoon remaining sauce over crepes, cover and refrigerate until ready to serve.
• To cook, sprinkle crepes with cheese and place in a preheated 350 degree oven for 12 to 15 minutes, or until heated through.

LOBSTER CREPES

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.

LOBSTER CREPES

Steps:

• Melt butter in a sauce pan and quickly saute shallot.
• Whisk in flour, stirring constantly.
• Gradually add the milk and cream, whisking continuously.
• Add salt, white pepper, paprika and curry powder.
• Once sauce is thickened, add lemon juice and lobster.
• Spoon into crepes, fold, top with addional sauce and sprinkle with optional cheese and serve.