Pages Navigation Menu

Seafood Crepes with Lobster Sauce: Reprieve for the Turkey’s

Quote for Today:  Jean Girard: ‘I will let you go, Ricky. But first, I want you to say…”I… love… crepes.”‘  Talladega Nights: The Ballad of Ricky Bobby
 
Seafood Crepes with Lobster Sauce
Seafood Crepes with Lobster Sauce, Holiday Cooking, Roadtrips R Us
 
Seafood Crepe, Roadtrips R UsIt sounds hard and time consuming and it can be.  But, when you get the hang of it, you make it the day before and simply assemble it the next day for an elegant pre-holiday luncheon or dinner. 
 
Roux
1-1/2 cups flour
3/4 cup drawn butter
 
 
Filling
4 oz onion, diced
8 oz mushrooms, quartered
2 oz drawn butter
2 tsp seasoned salt
1 tsp white pepper
1 tsp basil
1 tsp oregano
1 tsp thyme
1/2 tsp cayenne pepper
1/2 cup sherry
1/2 cup lobster stock (1/2 cup water plus 1 tsp lobster base)*
2 cups heavy cream
2 lbs 26/30 shrimp cut in half
2 lbs bay scallops
Have all seasonings and liquids measured out.
In a sauce pot, saute onions and mushrooms in drawn butter until onions are clear, add seasonings, cook for two minutes add sherry and reduce by 1/3.  Add lobster stock and heavy cream, bring to a boil.  Add seafood and cook-off medium. (DO NOT OVER COOK).  Strain the liquid and keep the stock.  Put stock back into sauce pot and bring back to a boil.  Thicken with the Roux until really thick.  Fold in the seafood mixture.  Put into a long baking pan spreading mixture out evenly.  Cover and refrigerate.  
 
Crepes
4 cups flour
4 whole eggs
1 pinch each: nutmeg, white pepper, salt
1 oz clarified butter
7 oz milk
Combine all ingredients and whisk well until smooth.  Cover and let rest at least 30 minutes.  Place a flat, nonstick crepe pan over medium heat.  Spray generously with Pam or other cooking spray.  Ladle about 3 oz of batter in the center of the pan. Then, tilt to swirl the batter over the surface to the edges.  Cook until the edges brown and the underside is golden.  Flip over with a rubber spatula and your fingers and cook one minute more.  Slide the crepe onto a plate and repeat the procedure with remaining batter.  Stack the crepes slightly off center or between wax paper to keep them separated.  Wrap plate and crepes completely with plastic wrap to store for up to 36 hours.  Crepe making can be a little tricky, much like the first pancake, they don’t always come out perfectly.  With a little practice, you will soon be able to sense when the batter is cooked enough to swirl in the pan allowing you to flip without a spatula.  Simply don’t get frustrated. 
 
Lobster Sauce
1 tbsp butter
1 tbsp flour
1 shallot, finely diced
1 clove garlic, minced
1 sprig fresh thyme
1 bay leaf
1 small carrot, diced
1 stalk celery, diced
1 tsp white pepper
1 cup white wine
1 cup heavy cream
2 tsp lobster base*
4 oz cooked crawfish tails
 
Procedure
In a medium sauce pan, melt butter over medium heat.  Add shallot, carrot and celery and saute until onion is wilted.  Add garlic and saute one minute more.  Add flour and whisk in completely.  Cook-out the roux for 1-2 minutes, add white wine and whisk to combine.  Cook an additional two minutes.  Add lobster base and whisk well.  Add sprig of thyme, bay leaf, white pepper and heavy cream.  Whisk well.  Reduce to a simmer and cook until desired consistency is reached.  Strain through a fine sieve.  Cool and refrigerate.  When reheating, add crawfish tail meat once sauce comes to a simmer.
 
To Serve
Preheat oven to 175 degrees.  Place large baking sheet on middle rack of oven.  Have Lobster Sauce over low heat on top of stove ready to ladle onto crepes.  On individual serving plates, place one crepe in bottom center of plate, spoon in 2-1/2 oz of seafood mixture.  Fold over sides of crepe and then flip over to form a triangle.  Place in microwave for 1-1/2 minutes.  Transfer from microwave to warming oven.  Repeat process with three more crepes.  Remove from oven and ladle 2 oz of sauce over each crepe.  Serve with roasted potatoes and asparagus.  Enjoy! TJ
 
*Lobster Base may be bought at most grocery stores or on Amazon under the trade name Better than Bouillon.

 
If crepes are too much of a pain, simply egg wash and bake some puff pastry and make a Wellington or use homemade or store bought biscuits for Lobster a la King.  
 
Roadtrips R Us LogoWe invite you to follow our blog and connect on social media where we post daily about everything travel, food and entertainment.  CJ & TJ
 
 
 
 
 
 
###
 
 
 
 

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>