• 1 cup flour
• 1 pinch salt
• 1¼ cup milk
• 2 eggs
• 2 Tablespoons butter

• 2 ounces Maine Lobster meat
• 1 ounce shitake mushrooms
• 1 ounce Brie cheese, cubed
• 1 Tablespoon clarified butter

• 1 teaspoon shallots
• ½ cup white wine
• ½ cup heavy cream
• ¼ cup butter, cubed and softened
• ¼ cup champagne
• 1 ounce Maine Lobster meat
• 1 Tablespoon orange reduction
• ½ Tablespoon chipotle reduction

• 1 ounce spinach herb flatbread
• 2 ounces Maine Lobster
• 1 ounce Mango, sliced
• ½ teaspoon spiced seasoning

Combine flour, salt, and milk. Do not over mix! Beat in eggs and stir in butter. Refrigerate for one hour then blend again. Yields 10 crepes. You need ¼ cup for this recipe.

Sauté Maine Lobster and shitake lightly. Add enough crepe mixture to cover ingredients, cook lightly on one side and flip over. Slide crepe onto cutting board; then add Brie cheese and roll crepe. Set onto presentation plate, top with Mimosa beurre blanc, garnish with napoleon of Maine Lobster, mango and spinach herb crisps and a strawberry fan.  

To make Mimosa Beurre Blanc: First make a Beurre Blanc by sautéing shallots and wine and reducing until almost completely dissolved. Add heavy cream and reduce by half, then whisk in butter. Put champagne in sauté pan and reduce by half. Add 1 ounce diced Maine Lobster meat and sauté quickly. Add 2 ounces of Beurre Blanc, orange reduction, and chipotle reduction.