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Lobster Crepe with Sweet Carrot Puree

Lobster Crepe with Sweet Carrot Puree

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If you thought lobster for brunch was out of the question, this dish shows you how to do it right. Chef Matt Dean Pettit highlights the sweetness of lobster with a delicious carrot puree in this recipe.

Ingredients

Crepes
2 eggs
3/4 cup flour
1 bunch chives, finely diced
2 tablespoon salted butter, melted
pinch kosher salt
1 cup milk
Filling
1 live lobster, steamed and meat removed
3 carrots, peeled
2 tablespoons unsalted butter
1 1/2 teaspoons brown sugar
1/4 cup white wine
1 shallot, finely diced
pinch salt and pepper
1/2 cup micro greens

Preparation

Crepes

  1. Whisk together the eggs, flour, chives and butter with a pinch of salt in a large mixing bowl.
  2. Slowly pout in the milk while whisking until smooth.
  3. Pour a ladel full of crepe batter (1/4 cup) into pan on medium heat with a touch of melted butter.
  4. Swirl the batter until it coats the bottom of the pan.
  5. Cook for 2 minutes until golden brown and flip with a spatula.
  6. Cook for another 1-2 minutes or until golden brown.
  7. Repeat with remaining batter.

Filling

  1. Put the lobster into bite sized pieces and heat in a pan on medium with shallots, white wine, and salt and pepper.
  2. In a food processor, puree carrots, butter and brown sugar until smooth.
  3. Heat in a seperate pan.
  4. Lay the crepes flat on a clean surface and spoon 1 tablespoon of lobster filling, roll up or fold the crepe in half, then half again.  
  5. Smear carrot puree on a plate and top with crepe, garnish with microgreens.

More Lobster Recipes

Watch: How to Crack Open a Lobster
Mini Lobster Cheesecakes
Lobster Lager Cheese Fondue
Boston Lager Lobstah Chowdah
 

 

 

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