Lobster Crepes (Fruit Of The Sea Crepes)
|Lobster/2 cups of cooked shrimp, flounder, and scallops in any proportion||4 1⁄2 Pound|
|Tomato paste||1 Tablespoon|
|Mornay sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Poach the fish in salted water held at simmering point.
The lobster will cook in 20 minutes.
Other seafoods will cook in 8 to 10 minutes.
Cut the fish into small pieces and place in a bowl with the tomato paste.
Prepare a Mornay sauce.
Combine half of the sauce with the lob ster or combination of seafoods.
Place about 2 to 3 tablespoons of the seafood in each crepe.
Roll the crepes.
Place the crepes in a buttered oven-proof dish.
Dot the surface of the crepes with butter and bake in a preheated 400Â°F oven for 1.5 minutes.
Serve with the remainder of the sauce.
Garnish the dish with lobster tails or, shrimp, parsley, and lemon wedges.