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Categories:
crepes black pepper freshly shucked lobster meat fresh squeezed lemon juice butter spinach onion white sauce mushroom Hollandaise sauce garlic parsley walnuts
Viewed: 36 - Published at: 9 years agoIngredients
- 8 crepes
- 1/4 teaspoon black pepper
- 1 lb freshly shucked lobster meat
- 1 teaspoon fresh squeezed lemon juice
- 1/4 cup clarified butter
- 1 cup cooked well drained spinach
- 1/4 cup minced onion
- 1/4 cup white sauce
- 1/2 cup sliced mushroom
- 1 cup hollandaise sauce
- 1 teaspoon chopped garlic
- 1/4 cup chopped parsley
- 1/4 cup chopped walnuts
Method
- Over medium heat in a medium sized saucepan, heat butter and add garlic, onions, and mushrooms.
- Saute until soft.
- Add walnuts, black pepper, lemon, spinach and white sauce.
- Blend thoroughly and remove from heat.
- In individual shallow baking dishes, assemble crepes.
- Place 2 oz.
- of lobster in each crepe, top with spinach mixture, and wrap each crepe.
- Place in baking dish, approximately 2 to a dish, with folded side down.
- Bake in preheated oven for 10 minutes at 350 degrees.
- While crepes are baking, make Hollandaise sauce.
- Remove crepes from oven, top with Hollandaise, garnish with chopped parsley and paprika and serve.
