Lobster-Corn Crepes With Dill Butter

Name: Lobster-Corn Crepes With Dill Butter
Total time: 40 min
Yield: Twelve servings
Ingredients: 8 1 1/2-pound lobsters; 3 large sea scallops; 1/2 teaspoon sea salt; 10 turns of the pepper mill; 1 1/2 cups heavy cream; 6 ears yellow corn, cooked, peeled and then pureed and strained; or 20 ounces frozen yellow corn; 2/3 cup all-purpose sifted flour; 2 eggs; Peanut oil for frying

By Joan Nathan

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; FRESH FROM THE SEA

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Ingredients

Yield:Twelve servings

81½-pound lobsters
3large sea scallops
½teaspoon sea salt
10turns of the pepper mill
1½cups heavy cream
6ears yellow corn, cooked, peeled and then pureed and strained; or 20 ounces frozen yellow corn
⅔cup all-purpose sifted flour
2eggs
Peanut oil for frying

Ingredient Substitution Guide

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Preparation

Step 1
Blanch one of the lobsters for 20 seconds, then immerse it in ice water. Remove the tail and claw meat. Puree the raw meat in a food processor with the scallops, scraping the sides and bottom of the bowl with a spatula. Strain the mixture through a sieve. Add the salt and pepper and the heavy cream, using the on-off method until it is blended. Add the corn, flour and eggs.
Step 2
Meanwhile, boil the seven remaining lobsters for no more than 10 minutes each. Remove the tail and claw meat. Set aside. (Save the shells for making the crab soup.)
Step 3
In an 8-inch frying pan, heat two tablespoons of peanut oil. When the oil is sizzling, pour in three tablespoons of batter. Spread quickly to make a 6-inch crepe. Cook three minutes on each side. Using a mold, cut off the ends to make a perfect circle.
Step 4
Put two crepes on a plate decorated with pieces of the lobster. Place plates in the oven for a few minutes. Serve with a few tablespoons of dill butter.