Legal Sea Foods

Maine Lobster Madeira Crepe
Ingredients:
  • 1 Tablespoon Whole Butter
  • 1/2 Teaspoon Finely Minced Shallots
  • 2 Medium Mushrooms Sliced Thinly
  • 1.5 Ounces Madeira Wine
  • 3 Ounces Heavy Cream
  • 3 Ounces Fresh Picked Lobster Meat
  • 2 Shelled Lobster Claws
  • 2 Crepe Shells
  • Fresh Dill for Garnish
Preparation:
  1. Heat a medium sauté pan on medium high heat. Add the butter, shallots and mushrooms and sauté for 1 minute. Add the Madeira and reduce by half. Add the heavy cream and reduce until sauce will coat the back of a wooden spoon.
  2. Fold in lobster meat and heat through.
  3. Place crepe shells on separate plates and divide filling evenly between shells. Roll the crepes. Top with some sauce, a poached lobster claw and a sprig of fresh dill, and serve.

Courtesy of Executive Chef Bob Tripp; reprinted with the permission of The Inn at Mystic.
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