INGREDIENTS:
(8 servings)
Crepe Filling
8 each 1¼ pound
Maine lobsters
1 cup low-fat or fat free yogurt
¼ cup low-fat cream cheese
2 eggs (or egg beater supplement)
1 Tablespoon lemon juice
1 bunch cilantro, chopped
Marinade for
Maine Lobster
2 Tablespoons oil
2 cups white wine
1 bunch cilantro
1 bunch fresh basil
½ cup lemon juice
1 teaspoon fresh cracked pepper
1 teaspoon salt
DIRECTIONS:
Cook Maine Lobsters for about 9 minutes. Liberate Maine Lobster separating the tail meat from the claw meat. Marinate the tail meat for about an hour or overnight if you have the time. Lightly marinate the Maine Lobster claws and reserve them for garnishing the plate. Lightly grill Maine Lobster tails and let cool. Make your cream cheese and yogurt mixture, folding in the sliced
Maine lobster tails, white wine, cilantro, and eggs, try not to break the Maine Lobster pieces too much so the filling will have some body.
Crepes
¼ cup sifted flour
½ teaspoon salt
1 Tablespoon sugar
2 eggs, well beaten
¾ cup milk
1 Tablespoon butter, melted
For the crepes, first mix all of the dry ingredients in bowl. Next, mix all the wet ingredients together in a bowl. Slowly add the dry ingredients to the wet mix until at desired consistency, which is a little loose. Ladle batter onto a greased griddle and cook just like a pancake. Let cool before stuffing. You will need 16 crepes.
Shrimp Hollandaise
6 egg yolks
1 Tablespoon white wine
2 teaspoons lemon juice
4 cups butter, melted
16 ounces baby shrimp
¼ teaspoon white pepper
½ teaspoon salt
1 teaspoon
Tabasco
The Shrimp Hollandaise is started by mixing the eggs, white wine, and lemon juice together in a bowl. Heat this mixture over a steam bath or flame until just starting to froth. Slowly start to add the clarified butter mixing rapidly. Keep adding butter until the mixture thickens into a medium consistency. This portion is the base for your sauce. To finish sauce steam or blanch baby shrimp add a little at a time to the sauce. Try not to overwhelm the sauce. Finish with the white pepper, salt, and
Tabasco.
Blueberry Compote
8 ounces fresh
Maine blueberries
¼ cup balsamic vinegar
1 Tablespoon lemon juice
½ cup sugar
Blackberry Compote
8 ounces fresh
Maine blackberries
¼ cup balsamic vinegar
1 Tablespoon lemon juice
½ cup sugar
The Blueberry and Blackberry compote is very simple to make and very tasty. First, rinse berries in cold water. Heat berries in heavy saucepan at a slow rate. While the berries are heating, reduce some balsamic vinegar by about one-third. When berries are ready, add the lemon juice, sugar, and balsamic reduction together to finish the compote.
Garnish Items
2 tablespoons confectionery sugar
Claws from each lobster
1 bunch fresh chives or green onion
Zest of two lemons
To assemble the plate you need to take one of your fresh crepes and place about 2 ounces of the lobster filling into the center of the disc. Roll the crepe into a cylinder, usually two crepes per plate. Bake in oven on 350 degrees for about 15 minutes. Slice stuffed crepes on a bias into about half inch slices. Position pieces on plate in creative manner. Spoon compote onto plate, lightly dusting with confectionery sugar. Top crepes with hollandaise. Finish plate with the leftover whole claws and fresh chives and lemon zest.
NUTRITIONAL:
Nutritional facts per serving:
(using 1.5 Tablespoon Hollandaise)
calories 608
carbohydrate 29 g
cholesterol 314 mg
fat 35 g
protein 36 g
sodium 1251 mg
dietary fiber 2 g
calcium 226 mg
Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
