INGREDIENTS:
(1 servings)
Crepe Mix
1 cup flour
1 pinch salt
1¼ cup milk
2 eggs
2 Tablespoons butter
Crepe Filling
2 ounces Maine Lobster meat
1 ounce shitake mushrooms
1 ounce Brie cheese, cubed
1 Tablespoon clarified butter
Mimosa Beurre Blanc
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
Maine Lobster Mango Napoleon
1 ounce spinach herb flatbread
2 ounces Maine Lobster
1 ounce Mango, sliced
½ teaspoon spiced seasoning
DIRECTIONS:
Crepe Mix
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.
Make crepe mixture; set aside. 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.
NUTRITIONAL:
Per serving:
calories 687
carbohydrate 43 g
cholesterol 241 mg
fat 37 g
protein 36 g
sodium 708 mg
dietary fiber 3.7 g
calcium 160 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.
