Crêpes Filled With Lobster Newburg

Course : Seafoods
Serves: 1
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1 cup cooked lobster meat -- cut into bite-sized cubes
3 Tablespoons butter
2 Tablespoons shallots -- finely chopped
1 Tablespoon paprika
1 Tablespoon flour
1 cup milk
1/2 Cup heavy cream
1 teaspoon salt to taste -- if desired
1 teaspoon freshly ground black pepper
1 Tablespoon Madeira wine (I use sherry)
1 large egg yolk
1 dash cayenne pepper
8 medium crepes

Preparation / Directions:

1.Melt 2 tablespoons of the butter in a saucepan and add the shallots and paprika. Cook briefly, stirring. Sprinkle with flour, stirring with a wire whisk. 2.Add the milk, stirring rapidly with the whisk. Add the cream and any liquid that accumulated from cutting up the lobster. Add salt and pepper to taste. 3.Add the Madeira and egg yolk, stirring rapidly with the whisk. Stir in the cayenne pepper. 4.Melt the remaining tablespoon of butter and add the cubed lobster, shaking the skillet and stirring just until the lobster pieces are heated through. 5.Put the cream and egg sauce through a strainer. Pour half of the sauce over the lobster pieces and stir to blend. Use equal, small portions of the sauce with lobster pieces to fill each of 8 crêpes. About 2 tablespoons of filling will suffice for each crêpe. Fold the crêpe over. Spoon the remaining sauce without the lobster meat over the filled crêpes.


Nutritional Information:

1130 Calories (kcal); 94g Total Fat; (73% calories from fat); 46g Protein; 30g Carbohydrate; 606mg Cholesterol; 1079mg Sodium

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