 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
These are sinfully rich and delicious! Two crepes per person is enough except for those challenging a world record! Perfect for an elegant brunch, lunch, or special dinner. Originally from a December 1978 issue of Bon Apetit. Ingredients:
8 crepes |
5 cups lobster meat, cooked and chopped |
8 tablespoons butter (1 stick) |
3 cups whipping cream (or half and half) |
3/4 teaspoon paprika |
12 egg yolks |
1 cup dry sherry (or madiera) |
1 1/3 cups parmesan cheese, grated |
salt, to taste |
white pepper, to taste |
Directions:
1. Melt butter in top of double boiler.
2. Add cream and paprika and heat over simmering water.
3. Beat egg yolks in a small bowl.
4. Stir a little of the cream mixture into yolks before adding them to the cream mixture, beating constantly with a whisk.
5. Add sherry or Madiera and continue cooking slowly, stirring until sauce thickens.
6. Season to taste with salt and white pepper and stir in lobster meat; remove from heat.
7. Butter a small shallow baking dish.
8. Using a slotted spoon place some of the lobster and a little sauce across the middle of each crepe.
9. Roll up crepes and place, seam side down, in baking dish.
10. Spoon remaining sauce over crepes, cover and refrigerate until ready to serve.
11. To cook, sprinkle crepes with cheese and place in a preheated 350 degree oven for 12 to 15 minutes, or until heated through.
|
|