Lobster Mornay With Crepes Recipe
Diets are not that bad. Afterall they either help you loose something that is unfit for you or add on to your body stuff that is beneficial to you. So cheer up and try whipping up this Low Calorie recipe now. The main ingredient in Lobster Mornay With Crepes is Seafood. This Lobster Mornay With Crepes is a Low Calorie recipe. A lip-smacking Main Dish, this Lobster Mornay With Crepes completes your spread. Tell me how you enjoyed my Lobster Mornay With Crepes. Feedback helps to keep me going and experimenting more.
Ingredients
1 pound lobster meat, cut into bite-size chunks
2 tablespoons butter
2 tablespoons whole wheat flour
3/4 cup skim milk
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon lemon juice
1/2 teaspoon basil
8 Golden Crepes
1/4 teaspoon paprika (garnish)
Directions
Steam the lobster until done, 5 to 10 minutes.
(If using frozen lobster, just steam until heated through.) Keep the lobster warm.
In a small saucepan over medium heat, melt the butter.
Add the flour and whisk until smooth.
Remove from heat and add the milk, cheese, lemon juice, and basil, whisking to combine.
Return to the heat and cook, stirring, until thick, 2 to 3 minutes.
In a medium-size bowl, toss the warm lobster with 1/2 cup of sauce, making sure to coat all the pieces.
Lay out the crepes and place 1/4 cup of the lobster mixture at the outer edge of each.
Roll each crepe and arrange seam side down in pairs on serving plates.
Drizzle with remaining sauce, sprinkle with paprika, if desired.
(If using frozen lobster, just steam until heated through.) Keep the lobster warm.
In a small saucepan over medium heat, melt the butter.
Add the flour and whisk until smooth.
Remove from heat and add the milk, cheese, lemon juice, and basil, whisking to combine.
Return to the heat and cook, stirring, until thick, 2 to 3 minutes.
In a medium-size bowl, toss the warm lobster with 1/2 cup of sauce, making sure to coat all the pieces.
Lay out the crepes and place 1/4 cup of the lobster mixture at the outer edge of each.
Roll each crepe and arrange seam side down in pairs on serving plates.
Drizzle with remaining sauce, sprinkle with paprika, if desired.
