Seafood - Lobster Crepes

Lobster Florentine crepes

Ingredients

8 crepes
1/4 tsp. black pepper
1 lb. lobster meat
1 tsp. lemon juice
1/4 cup clarified butter
1 cup cooked, well drained spinach
1/2 cup minced onions
1/4 cup white sauce
1/2 cup sliced mushrooms
1 cup Hollandaise sauce
1 tsp. chopped garlic
1/4 cup parsley
1/4 cup chopped walnuts

Directions

Over medium heat in a medium sized saucepan, heat butter and add garlic, onions, and mushrooms. Saute until soft. Add walnuts, black pepper, lemon, spinach and white sauce. Blend thoroughly and remove from heat. In individual shallow baking dishes, assemble crepes. Place 2 oz. of lobster in each crepe, top with spinach mixture, and wrap each crepe. Place in baking dish, approximately 2 to a dish, with folded side down. Bake in preheated oven for 10 minutes at 350 degrees. While crepes are baking, make Hollandaise sauce. Remove crepes from oven, top with Hollandaise, garnish with chopped parsley and paprika and serve.

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