Lobster Corn Crepes With Dill Butter Recipes

Steps:

• 1 Preheat oven to 300°F (150°C). 2. In a large pot, steam or boil asparagus until just tender, about 10 minutes, cool under cold water, drain and set aside. 3. Coarsely chop cooked lobster, set aside. 4. Prepare crepes (recipe follows). 5 Divide the asparagus into 8 separate bundles. Place a bundle in each of 8 crepes, sprinkle with salt and roll to enclose. Place asparagus in a glass baking dish, top with lobster and cover with foil. Just before serving, and no sooner, place in heated oven for 15 minutes to warm through. 6. In a small saucepan over medium-high heat reduce (boil) vinegar, water and ½ tsp (2 mL) salt until approximately 3 tbsp (45 mL) remains, remove from heat. 7. Lower heat to medium-low, add yolks to pan and return to heat, whisking constantly until foamy and lightly thickened. Make sure not to scramble eggs: if the eggs begin to cook too quickly pull off of heat and whisk vigorously to cool slightly before continuing. 8. Begin to whisk butter into pan 1 cube at a time. Once all butter is incorporated, whisk in lemon juice, white pepper and fresh herbs. Use immediately. 9. Place 2 asparagus crepes on each plate and top each with some of the warmed lobster. Spoon hollandaise overtop, serve immediately. Serves 4 Crepes Use a ¼-cup (50-mL) measuring cup to pour batter into the pan. This will ensure all the crepes are the same size and is also tidier than using a ladle. 1 cup (250 mL) all-purpose flour 3 large eggs 2 tbsp (25 mL) melted butter 1 tsp (5 mL) lemon zest, very finely grated ¼ tsp (1 mL) salt 1¼ cup (300 mL) homogenized milk Vegetable oil or melted butter to coat pan 1. In a large bowl, whisk together the flour, eggs, butter, lemon zest and salt. Slowly incorporate milk while continually whisking so that there are no lumps and all ingredients are well combined. Let rest 1 hour. 2. Using a clean paper towel moistened with vegetable oil (or melted butter), wipe the base of an 8-inch (20-cm) nonstick crepe pan. 3. Heat pan over medium-high, pour ¼ cup (50 mL) crepe batter into pan and swirl so that it fully coats the bottom. 4. Cook on 1 side until the edges and top begin to dry, approximately 1 minute. Flip over and cook for another 20 seconds to fi nish cooking the crepe. Set aside. 5. Repeat until all crepes are cooked.

Steps:

• Make the Cornmeal Crepes and the Poblano Chile Cream.
• Preheat the oven to 350 degrees.
• In an ovenproof baking dish large enough to hold 4 crepes, side by side without touching, place the first 4 crepes. Top each crepe with 1/4 cup of the cooked lobster. Top the lobster with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 crepes, 1/4 cup lobster, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 crepes. You should have 4 stacks.
• Pour the Poblano Chile Cream over all the stacks.
• Bake for about 15 minutes. Transfer each stack to a plate, and serve immediately, garnished with lime.
• In a blender, place the chiles and cilantro. Add the eggs, water, milk, salt, baking powder, cornmeal, flour, sugar, and oil. Blend until very smooth. Let the batter rest at room temperature 30 minutes to 1 hour.
• Heat an 8 to 9-inch, well-seasoned crepe pan or small skillet over a medium heat. Coat with a little vegetable oil. When the pan is hot, pour in about 2 to 3 ounces of the crepe batter. Tilt the pan, rotating so the batter is evenly distributed. Cook until the crepe appears dry, then turn and cook on the other side. Repeat until all the batter is used. Store the crepes between sheets of wax paper until ready to use.
• In a blender, place the tomatillos and cilantro. Blend until chopped. Add the chiles, sour cream, chicken stock, oil, lime juice, garlic, and salt. Blend until smooth.
• Store refrigerated until ready to use.

Steps:

• Make the crepes: In a bowl place the flour, whisk in the milk and water, a little at a time. Mix in the eggs, the salt and butter and continue to whisk until smooth. Let stand, covered, 30 minutes. Heat a crepe pan over moderate heat until very hot, brush with melted butter. Add 1/4 cup of batter to center of pan. Tilt pan in all directions, pouring out excess batter into bowl. Cook 30 seconds, or until golden brown. Turn and cook 20 to 30 seconds more. Invert crepe onto plate. Continue to make crepes in the same manner.
• Make the filling: In a skillet, set over moderate heat, melt the butter and cook the shallots until softened. Add the shellfish and cook for 2 minutes. Add the wine and Madeira, simmer, covered, 1 minute. Uncover, increase heat to high and reduce until all the liquid has been evaporated. Season with salt and pepper. Stir in chives.
• Make the white sauce: In a saucepan set over moderately low heat, melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot milk and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer 1 minute. In a small bowl combine the egg yolk and cream. Remove the pan from the heat and whisk in the yolk mixture. Return to heat and cook, stirring, until very thick. Season with nutmeg, salt and pepper. Fold in shellfish and cheese.
• Make the lobster sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot lobster stock and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer until slightly thickened. Add heavy cream and 3 tablespoons of the lobster butter and simmer, whisking occasionally, for one hour. Whisk in remaining lobster butter.
• To assemble the crepes: Arrange crepe, browned-side down, on counter. Place 1/2 cup filling in center. Fold 2 sides of crepe over mixture so that they meet in the center. Fold top and bottom sides of crepe over so that they meet in the center. Turn crepe over and transfer to a buttered flameproof baking dish. Prepare remaining crepes in the same manner. Cover the crepes with some of the lobster sauce and sprinkle with grated Swiss cheese. Put under a preheated broiler 1 to 2 minutes, or until cheese is melted.
• Remove meat from the lobster, and reserve. Add shells to the hot lobster stock or fish broth, and simmer for 1 hour. Remove shells, and chop into small pieces. Add shells to food processor work bowl (or blender) and add butter. Pulse 5 to 6 times. Return mixture to saucepan and melt butter again. Strain carefully and reserve lobster butter.

Steps:

• Blanch one of the lobsters for 20 seconds, then immerse it in ice water. Remove the tail and claw meat. Puree the raw meat in a food processor with the scallops, scraping the sides and bottom of the bowl with a spatula. Strain the mixture through a sieve. Add the salt and pepper and the heavy cream, using the on-off method until it is blended. Add the corn, flour and eggs.
• Meanwhile, boil the seven remaining lobsters for no more than 10 minutes each. Remove the tail and claw meat. Set aside. (Save the shells for making the crab soup.)
• In an 8-inch frying pan, heat two tablespoons of peanut oil. When the oil is sizzling, pour in three tablespoons of batter. Spread quickly to make a 6-inch crepe. Cook three minutes on each side. Using a mold, cut off the ends to make a perfect circle.
• Put two crepes on a plate decorated with pieces of the lobster. Place plates in the oven for a few minutes. Serve with a few tablespoons of dill butter.

Steps:

• For the lobster corn dogs: In a large stockpot, bring salted water to a boil, about 1 quart (enough to cover the lobster tails). Skewer the lobster tails to keep them from curling when you put them into the boiling water. Drop the lobster tails in the boiling water and cook for 4 minutes. Remove the tails from the water and immediately drop into ice water. Once chilled, after about 5 minutes, remove from the water, take out the skewers, remove the meat from the shells and set aside.
• Combine the cornmeal, flour, 1 tablespoon salt, baking powder, baking soda and cayenne in a medium bowl. In a separate bowl, combine the buttermilk, creamed corn, onions and honey. Add the wet mixture to the dry mixture and mix with a whisk. There will be lumps when done. Pour the batter in a container.
• Preheat the oil in a deep-fryer to 365 degrees F.
• Put a skewer into each tail and dip into the batter, making sure to coat evenly. Carefully drop into the fryer and cook for 4 to 5 minutes. Remove and let rest on paper towels for 2 minutes to cool so the aioli doesn't melt off.
• For the aioli: In a blender, puree the lemon zest, lemon juice, shallots and garlic. In a bowl, fold puree into mayonnaise and place into a squirt bottle.
• Drizzle the lemon aioli onto the lobster corndogs, and garnish with paprika, chopped chives and parsley. Enjoy!

Steps:

• Preheat oven to 350°F. Melt 1 tablespoon butter in small saucepan. Brush gyoza on both sides with butter. Arrange on baking sheet. Bake until golden, about 8 minutes. Cool; wrap crisps airtight.
• Cook lobster in large pot of boiling salted water until just cooked through, about 8 minutes. Transfer lobster to large bowl. Let stand 15 minutes. Working over bowl to catch juices, twist lobster tails and claws from body. Crack shells and carefully remove lobster meat. Cover and refrigerate lobster meat.
• Place all lobster shells and juices in large saucepan. Add Champagne, 2 cups water, shallots and tomato paste. Simmer until liquid is reduced to 1 cup, about 1 hour. Strain liquid; return to same pan. Add cream; simmer until sauce is reduced to 1/3 cup, about 6 minutes. (Crisps, lobster and sauce can be prepared 1 day ahead. Store crisps at room temperature. Cover and refrigerate sauce.)
• Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add fennel and carrots; sauté 3 minutes. Add leek and sauté until vegetables are crisp-tender, about 2 minutes. Cut lobster tail crosswise into 8 medallions. Add all lobster to skillet. Cover; cook just until heated through, about 2 minutes. Mix in 2 teaspoons dill. Season with salt and pepper.
• Rewarm sauce over low heat. Whisk in 2 tablespoons butter and 2 teaspoons dill. Season with salt and pepper.
• Arrange crisps, lobster, and vegetable mixture on 2 plates. Spoon sauce over.

Steps:

• Melt butter in top of double boiler.
• Add cream and paprika and heat over simmering water.
• Beat egg yolks in a small bowl.
• Stir a little of the cream mixture into yolks before adding them to the cream mixture, beating constantly with a whisk.
• Add sherry or Madiera and continue cooking slowly, stirring until sauce thickens.
• Season to taste with salt and white pepper and stir in lobster meat; remove from heat.
• Butter a small shallow baking dish.
• Using a slotted spoon place some of the lobster and a little sauce across the middle of each crepe.
• Roll up crepes and place, seam side down, in baking dish.
• Spoon remaining sauce over crepes, cover and refrigerate until ready to serve.
• To cook, sprinkle crepes with cheese and place in a preheated 350 degree oven for 12 to 15 minutes, or until heated through.

Steps:

• Melt butter in a sauce pan and quickly saute shallot.
• Whisk in flour, stirring constantly.
• Gradually add the milk and cream, whisking continuously.
• Add salt, white pepper, paprika and curry powder.
• Once sauce is thickened, add lemon juice and lobster.
• Spoon into crepes, fold, top with addional sauce and sprinkle with optional cheese and serve.

Steps:

• Crepes.
• Beat eggs, flour and seasonings. Gradually add milk, beating until smooth. Refrigerate 2 hours. For each crepe, pour 2-3 tbsp of batter in a heated, oiled crepe pan. Brown lightly on each side. Keep warm in a very low oven.
• Lobster Filling.
• Preheat oven to 425°. Break lobster into pieces. Melt butter and saute onion and mushrooms 3-5 minutes. Stir in flour and seasonings. Add milk gradually. Cook, stirring constantly until thickened. remove from heat. Add wine and lobster. Mix well.
• Spoon 3 tbsp filling into each crepe and roll up. Arrange crepes on ovenproof platter. Brush with half the melted butter. Sprinkle with cheese, mixed with crumbs. Bae at 425° for 5-8 minutes. Stir remaining melted butter into remaining sauce and serve over crepes.