- 1 cup cooked and cubed lobster meat
- 3 tablespoons butter
- 2 tablespoons shallots, finely chopped
- 1 tablespoon paprika
- 1 tablespoon flour
- 1 cup milk
- ½ cup heavy cream
- freshly ground black pepper
- 1 tablespoon Madeira wine, white cooking wine, or cooking sherry
- 1 egg yolk
- 6 to 8 crêpes
(see Basic Crêpes recipe)
Melt 2 tablespoons of the butter in a saucepan and add the shallots and paprika. Cook briefly, stirring. Sprinkle with flour, stirring with a wire whisk.
Add the milk, stirring rapidly with the whisk. Add the cream and any liquid that accumulated from cutting up the lobster. Add salt and pepper to taste.
Add the Madeira and egg yolk, stirring rapidly with the whisk. Stir in the cayenne pepper.
Melt the remaining tablespoon of butter and add the cubed lobster, shaking the skillet and stirring just until the lobster pieces are heated through.
Put the cream and egg sauce through a strainer. Pour half of the sauce over the lobster pieces and stir to blend.
Use equal, small portions of the sauce with lobster pieces to fill each of the 8 crêpes. About 2 tablespoons of filling will suffice for each crêpe.
Fold the crêpe over. Spoon the
remaining sauce without the lobster meat over the filled crêpes.