Lobster-Corn Crepes With Dill Butter
Published March 21, 1987
- Total Time
- 40 minutes
- Rating
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Ingredients
8 1 ½-pound lobsters
3 large sea scallops
½ teaspoon sea salt
10 turns of the pepper mill
1 ½ cups heavy cream
6 ears yellow corn, cooked, peeled and then pureed and strained; or 20 ounces frozen yellow corn
⅔ cup all-purpose sifted flour
2 eggs
Peanut oil for frying
Nutritional analysis per serving (12 servings)
21 grams carbs; 639 milligrams cholesterol; 1425 calories; 50 grams monosaturated fat; 34 grams polyunsaturated fat; 25 grams saturated fat; 114 grams fat; 3 grams fiber; 1987 milligrams sodium; 81 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.)
- Step 3
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.
- Step 4
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.
Private Notes