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Lobster Newburg Crepes

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Ingredients
  Crepes 18
  Butter 1⁄2 Cup (8 tbs) (125 Gram)
  Plain flour 1⁄2 Cup (8 tbs)
  Milk 375 Milliliter (1 1/2 Cups)
  Cream 375 Milliliter (1 1/2 Cups)
  Dry sherry 125 Milliliter (1/2 Cup)
  Paprika 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Eggs 2 , separated
  Cooked diced lobster meat 4 Cup (64 tbs)
Directions

Make the crepes using the Basic Crepe Batter or Beer Crepe Batter.
Set aside.
Melt the butter in the top of a double boiler.
Stir in the flour until smooth and cook for five minutes over simmering water.
Slowly add the milk and cream, stirring constantly.
Cook until thick and smooth.
Add the sherry, paprika, nutmeg and cayenne pepper.
Add the egg yolks one at a time, beating well after each addition.
Cook until thickened.
Mix two-thirds of the sauce with the lobster meat.
Fill each crepe with the lobster mixture.
Fold over and place in a buttered shallow baking dish.
Brush the crepes with the egg whites and bake in a 350°F (180°C) oven for about 15 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lobster

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