Lobster Newburg Crepes
|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)|
|Cayenne pepper||1⁄4 Teaspoon|
|Eggs||2 , separated|
|Cooked diced lobster meat||4 Cup (64 tbs)|
Make the crepes using the Basic Crepe Batter or Beer Crepe Batter.
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.