This recipe is based on the classic creamy lobster newburg recipe.
It's an impressive addition to any dinner party menu but should also become one of your favorite simple dinner recipes.
- 3 egg yolks
- 1 cup of half and half
- 3 tbsp of sherry
- 2 tbsp of butter
- ¼ tsp of chili powder
- ½ tsp of salt
- ¼ tsp of white pepper
- 2 cups of lobster tail meat, cooked and diced into ½-inch pieces
- 4 basic crepes
If you made your crepes ahead of time, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.
Meanwhile, beat egg yolks in a medium bowl. Add half-and-half, sherry, and seasonings. Set aside. Melt butter in a medium saucepan over low heat. Add egg-cream mixture. Stir to combine and bring to a simmer. Simmer for 4-6 minutes, stirring occasionally, until sauce thickens. Do not boil. Add lobster tail meat and mix until meat is heated thoroughly.
Assemble crepes: Lay first crepe on the serving dish. Pour ¼ cup of lobster and sauce inside crepe. Roll up and drizzle with 1 tbsp of sauce. Repeat with remaining crepes. Garnish with fresh parsley and serve immediately.
Yield: 4 servings (1 crepe roll each).