Lobster Crepe - KMOV.com

Lobster Crepe

Lobster Crepe (2 crepes)

 

2 crepes

2 lobster tails, chpped

1 cup asparagus, chopped

1 cup shaved fennel

2 tsp chopped garlic

2 tsp chopped shallots

2 TBLSP fresh tarragon

1/2 cup cherry tomatoes, halved

1/2 cup clarified butter

1/4 cup Pernod

2 cups mixed greens

1/2 cup favorite vinaigrette

 

Add butter to a hot sautee pan. Add fennel until translucent and soft. Add asparagus, garlic, shallot & tarragon. Sautee another 2 minutes. Add tomato and lobster. Sautee another 2 minutes. Add Pernod and light on fire. Let flame die. While doing this, warm crepe in another sautee pan until warm. Add all ingredients to the middle of the crepe and fold in the sides. Toss your greens with vinaigrette and top the crepe. 

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