White Lily Lobster Crepes With Garlic Butter Cream Sauce

Presented By: Belinda Ellis, White Lily Foods

• Ready In: 15 mins
• Serves: 2

Ingredients

• Crepes

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

• Lobster in Garlic Butter Cream Sauce

• 1 1⁄2 tablespoons  garlic butter, left over from crepes
• 1  teaspoon  minced shallots or 1  teaspoon scallion
• 1⁄4 teaspoon white pepper
• 1  tablespoon  white lily all-purpose flour
• 1⁄2 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.