Ingredients:
1 tablespoon whole butter
½ teaspoon finely minced shallots
2 medium mushrooms sliced thinly
1.5 ounces Madeira wine
3 ounces heavy cream
3 ounces fresh picked lobster meat
2 shelled lobster claws
2 crepe shells
Fresh dill for garnish
Procedure:
1. Heat a medium saute pan on medium high heat. Add the butter, shallots and mushrooms and saute for 1 minute. Add the Madeira and reduce by half. Add the heavy cream and reduce until sauce will coat the back of a wooden spoon.
2. Fold in lobster meat and heat through.
3. Place crepe shells on separate plates and divide filling evenly between shells. Roll the crepes. Top with some sauce, a poached lobster claw and a sprig of fresh dill, and serve.
Recipe courtesy of Executive Chef Bob Tripp; reprinted with the permission of The Inn at Mystic.
