Lobster Newburg Crepes Recipes

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SEAFOOD CREPES WITH A LOBSTER CHAMPAGNE SAUCE



Seafood Crepes with a Lobster Champagne Sauce image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 3 to 5 servings

Number Of Ingredients 28

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup warm water
2 large eggs
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1 cup diced yellow onion
1 cup chopped carrots
1 cup chopped celery
1 large shallot, minced
2 tablespoons chopped garlic
2 ounces clarified butter
2 cups white wine
3 tablespoons commercial lobster base
2 cups water
4 cups heavy cream
1/2 cup champagne
4 ounces roux
White pepper
2 ounces clarified butter
2 ounces lobster meat, cubed
2 ounces crawfish tail meat
2 ounces shrimp pieces, large
2 ounces crabmeat
1/2 cup champagne
2 plum tomatoes, seeded and diced
1/2 cup chopped green onions (scallions)
Salt and pepper

Steps:

  • Crepes: In a medium bowl, mix together all of the crepes ingredients. Cover and refrigerate for a few hours, or overnight.
  • To a small, non-stick pan (crepe pan), coat with butter and put over medium heat. Pour about 2 ounces of batter in the pan and lift the pan off the heat, tilting in a circular motion until the batter forms a nice and even thin layer. Cook until top is firm and bottom has set. Turn the crepe over and cook until firm. Remove the crepe and begin a new one. Repeat with all of the remaining batter. Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.
  • Filling: In a medium saute pan, add the clarified butter. Add the seafood and let the shrimp cook through, about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. Mixture is ready to serve.
  • Take 2 crepes and fill with some of the mixture and roll the crepes. Place in a shallow gratin dish. Repeat with the remaining ingredients. Add the remaining sauce and seafood on top of the crepes.

LOBSTER CREPES



Lobster Crepes image

A rich elegant meal in minutes. This is a two step process, make the crepes; then the lobster filling. See Recipe #223347 for a quick and easy method to steam the lobster. For the crepes go to Recipe #233067.

Provided by Galley Wench

Categories     Lobster

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

4 crepes (See Crepes for Two)
4 tablespoons butter
1 shallot, minced
4 tablespoons flour
1 cup milk
1 cup cream
1/4 tespoon salt
white pepper (to taste)
1/4 teaspoon paprika
1/4 teaspoon curry powder (to taste)
1 tablespoon fresh lemon juice
2 cups lobster meat, steamed and diced
1/4 cup grueyer cheese, grated

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.

Nutrition Facts : Calories 630, Fat 54.4, SaturatedFat 34, Cholesterol 166.4, Sodium 409.6, Carbohydrate 25.8, Fiber 0.6, Sugar 0.4, Protein 12.2

LOBSTER NEWBURG



Lobster Newburg image

Make and share this Lobster Newburg recipe from Food.com.

Provided by mielhollinger

Categories     Lobster

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
2 beaten egg yolks
8 ounces cubed, cooked lobsters
1 tablespoon dry sherry
1/8 teaspoon white pepper or 1/8 teaspoon black pepper
1 dash ground red pepper
2 English muffins, split and toasted
snipped fresh chives (optional)

Steps:

  • In a medium saucepan, melt butter.
  • Stir in flour and salt.
  • Add the milk all at once.
  • Cook and stir until thickened and bubbly.
  • Cook and stir 1 more minute.
  • Stir about half the hot mixture into the beaten egg yolks.
  • Return all to saucepan.
  • Cook and stir until mixture is thickened and bubbly.
  • Stir in lobster, dry sherry, white or black pepper, and ground red pepper.
  • Heat through.
  • Serve over English muffin halves.
  • If desired, garnish with snipped chives.

LOBSTER NEWBURG



Lobster Newburg image

Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.

Provided by PATTY5

Categories     Seafood     Shellfish     Lobster

Time 30m

Yield 4

Number Of Ingredients 8

2 egg yolks, beaten
½ cup heavy cream
¼ cup butter or margarine
2 tablespoons dry sherry or madeira
½ teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
¾ pound cooked lobster meat, broken into chunks

Steps:

  • In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
  • Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 3.5 g, Cholesterol 234.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 15 g, Sodium 757.2 mg, Sugar 0.2 g

CREPES WITH SEAFOOD FILLING AND LOBSTER SAUCE



Crepes with Seafood Filling and Lobster Sauce image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 30

1 cup Wondra flour
1 cup milk
1/3 cup cold water
3 large eggs, slightly beaten
Salt to taste
6 tablespoons melted unsalted butter, plus additional for brushing pan
2 tablespoons unsalted butter
3 tablespoons minced shallots
1 1/4 cups diced cooked shellfish
1 cup dry white wine
4 tablespoons Madeira
Salt and pepper, to taste
2 tablespoons minced fresh chives
2 tablespoons unsalted butter
2 tablespoons flour
1 cup hot milk
1 egg yolk
1/4 cup heavy cream
Freshly grated nutmeg, to taste
Salt and pepper, to taste
1/4 cup grated Swiss cheese
3 tablespoons unsalted butter
3 tablespoons flour
2 cups hot lobster stock, or fish broth
Salt and pepper, to taste
2 tablespoons heavy cream
6 tablespoons lobster butter, recipe follows
Grated Swiss cheese, to taste
1 1-pound lobster, steamed
6 ounces unsalted butter, melted

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.

LOBSTER CREPES



Lobster Crepes image

Copied out of a Robin Hood flour booklet from 1985. The first paragraph of listed ingredients is for the crepes and the second for the lobster filling.

Provided by Cecily Parsley

Categories     Lobster

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 eggs
3/4 cup flour
1/2 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried chives
1 cup milk
1 lb lobster meat
1/4 cup butter
2 tablespoons finely chopped green onions
1 cup chopped mushroom
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1/3 cup dry white wine
3 tablespoons melted butter
1/4 cup grated swiss cheese
4 teaspoons dry breadcrumbs

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.

Nutrition Facts : Calories 564.9, Fat 30.5, SaturatedFat 17.8, Cholesterol 290.4, Sodium 1188.2, Carbohydrate 33.6, Fiber 1.2, Sugar 1.1, Protein 34.7

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