Preparar Crepes de Langosta

Una de nuestras maneras favoritas de preparar un platillo clásico, las crepas de langosta son un plato sencillo y sin embargo una manera de lujo para disfrutar de lo mejor de ambos mundos. Al rellenar unas crepas finas con grandes trozos de carne de langosta, usted ha llevado la simplicidad a un nivel completamente nuevo delicioso. Cúbrelos con un chorrito de mantequilla clarificada o prepare una salsa blanca cremosa para la última indulgencia. Arroje algo de carne de cangrejo y camarones en la mezcla, para unas crepas de mariscos como nunca antes ha tenido antes.

Sigue junto a nosotros para hacer unas crepas de langosta suntuosa dignos de la realeza en clase de cocina en linea. Ya sea como un desayuno, almuerzo o cena, este plato de lujo tiene todos los ingredientes para un lujo exclusivo!

Crepes de Langosta

Ingredients
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

Directions
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

Ingredients
1 Shallot Fine 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

Filling

Ingredients
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

Champagne Sauce Directions
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.
2. 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.
3. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.

Filling Directions
1. 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.
2. Season with salt and pepper to taste. Filled the crepes with the lobster mixture and served.
3. Add the remaining sauce and lobster pieces for garnish.

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