[an error occurred while processing this directive] Lobster Crepe with Sweet Carrot Puree - Steven and Chris
Lobster Crepe with Sweet Carrot Puree

Lobster Crepe with Sweet Carrot Puree


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.


2 eggs
3/4 cup flour
1 bunch chives, finely diced
2 tablespoon salted butter, melted
pinch kosher salt
1 cup milk
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



  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.


  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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