White Lily Lobster Crepes With Garlic Butter Cream Sauce

Danny Beason's Note:

Presented By: Belinda Ellis, White Lily Foods

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 2

Crepes

• ½ cup white lily all-purpose flour
• ½ cup milk
• 2 tablespoons water
• 3 large eggs
• 1⁄8; teaspoon salt
• 4 tablespoons melted butter
• ½-1 teaspoon minced garlic (according to preference)
• ¼ teaspoon dried tarragon

Lobster in Garlic Butter Cream Sauce

• 1 ½ tablespoons garlic butter , left over from crepes
• 1 teaspoon minced shallots or 1 teaspoon scallion
• ¼ teaspoon white pepper
• 1 tablespoon white lily all-purpose flour
• ½ cup heavy whipping cream
• 2 teaspoons seafood cocktail sauce
• 11 ounces diced cooked lobsters , thawed

Directions:

1. TO SERVE:.
2. Place crepe on warm serving plate.
3. Using a slotted spoon, spoon about 1/6 to ¼ of lobster onto crepe.
4. Spoon sauce over the crepes.
5. Garnish with fresh tarragon and lemon wedges if desired.