Florentine Lobster Crepes Recipe

Lobster recipe for Florentine Crepes

Before you can start this lobster recipe, you have to make eight crepes. Cooked spinach, shucked lobster meat and Hollandaise sauce should also be prepared in advance. Crêpe is a type of very thin French pancake. Crepes usually contain more eggs and less wheat flour than other European pancakes, and unlike American pancakes they contain no baking powder.

Florentine lobster recipe

¼ cup of onion
1 teaspoon of garlic
½ cup of mushrooms
¼ cup of clarified butter
¼ cup of walnuts
¼ cup of parsley
1 cup of cooked, well drained spinach
¼ cup of white sauce
1 teaspoon of lemon juice
¼ teaspoon of black pepper
8 crepes
1 pound of freshly shucked lobster meat
1 cup of Hollandaise sauce

Lobster Florentine recipe instructions

Preheat the oven to 350 degrees F.
Mince the onion.
Mince the garlic.
Slice the mushrooms.
Place clarified butter, onion, garlic and mushrooms in a saucepan and heat up over medium heat. Sauté the ingredients until they are soft.
While sautéing, chop the walnuts and the parsley.
Add walnuts, spinach, white sauce, lemon juice and black pepper to the saucepan.
Blend all the ingredients well and remove the saucepan from the heat.
Assemble each crepe individually in baking dish. The baking dish should ideally be shallow.
Place 2 oz. of lobster meat on top of each crepe.
Add spinach mixture to each crepe.
Carefully wrap each crepe.
Place crepes in baking dishes with folded side down. Two crepes per baking dish are usually enough.
Bake the crepes in the preheated oven for 10 minutes.
Remove the crepes from the oven and top them with Hollandaise sauce.
Use the chopped parsley as garnish.

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Florentine Lobster Crepes Recipe