How To Make Lobster Crepes

One of our favorite ways to dress up a classic, lobster crepes are a simple and yet luxurious way to enjoy the best of both worlds. By stuffing some paper thin pancakes with big lumps of lobster meat, you’ve taken simplicity to a whole new delicious level. Top it with a drizzle of clarified butter or whip up a creamy white sauce for the ultimate indulgence. Feeling frisky? Throw some crab meat and shrimp into the mix as well for a seafood crepe like nothing you have ever had before.

Follow along with us as we make a sumptuous lobster crepe fit for royalty in this online cooking class. Whether as a breakfast, lunch or dinner, this deluxe dish has all the makings for upscale at a steal!


6 whole eggs
6 egg yolks
12 oz. water
18 oz. milk
6 oz. sugar
1 tsp. salt
14 oz. flour
5 oz. butter
2 oz. clarified butter

1. Whisk together eggs, yolks, water and milk. Add the sugar, salt and flour, whisk together. Stir in melted butter. Cover and set aside to rest for at least 1 hour.
2. Heat crepe pan, brush with clarified butter. Pour in 1-1.5 oz. of the batter, swirl to coat.
3. Cook until set and light brown in color, about 30 seconds. Flip and cook a few seconds longer. Remove from pan.

Champagne Sauce

1 shallot, finely diced
1 tsp. chopped garlic
2 oz. clarified butter
1 cup of chopped celery
1 cup chopped carrots
1 cup chopped onion
1 cup of white wine
3 tbsp. lobster base
2 cups of water
½ cup of champagne
4 cups of heavy cream
4 oz. of roux
White pepper

1. Sweat the onions, carrots, celery, shallot and garlic in clarified butter for about 4 minutes. Add the white wine and reduce by half, then add the lobster base and water and simmer for about 5 minutes. Strain the mixture and out back into the sauce pan, add the heavy cream and cook for another 5 minutes, add the champagne and cook for another 2 minutes.
2. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper to taste and set aside.


2 oz. clarified butter
2 oz. lobster meat
1 plum tomato seeded diced
½ cup of champagne sauce
½ cup chopped green onions
Salt and pepper

1. Meanwhile, in a medium sauté pan, add the clarified butter. Add the lobster pieces cook for about 2 minutes. Add the champagne and let it reduce. Add the lobster sauce and cook for 1 minute, fold in the diced tomatoes and chopped green onions. Season with salt and pepper to taste.
2. Fill the crepes with the lobster mixture and serve. Add the remaining sauce and lobster pieces on top of the crepes for garnish.

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