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Lobster Crepes

There is nothing like the delicacy of crepes. Lobster is a perfect companion.

  • 2 eggs
  • 3/4 cup flour
  • 1/2 teaspoon of salt
  • 1 cup milk


  • 2 cups lobster meat
  • 1/4 cup butter
  • 2 tablespoon onion, minced
  • 1 cup mushrooms, finely sliced
  • 1 tablespoon chives, minced
  • 1/4 cup flour
  • Salt and pepper to taste
  • 1 cup milk, warmed


  • 1/4 cup butter, melted
  • 1/4 cup Swiss cheese, grated
  • Parsley to garnish


Crepes batter:
Beat eggs lightly. Stir in flour, salt and milk. Mix until smooth. Refrigerate 2 hours.

Chop lobster into bite-size pieces. Set aside.

Melt butter in skillet. When melted, stir in onions, mushrooms and chives. Sauté for 3-5 minutes, or until softened. Using a whisk, stir in flour, salt and pepper. Whisk in milk. Cook, stirring constantly until thickened. Add lobster.

Preheat oven to 425°F.

Take crepe batter from refrigerator. Heat a sauté pan. For each crepe, pour 2-3 tablespoons batter in heated, oiled pan. Brown lightly on each side.

Spoon 3 tablespoons filling into each crepe, rolling each one as you work. Place crepes side by side in a baking dish. Brush with half the melted butter and sprinkle with grated Swiss cheese. Bake in preheated 425°F oven for 5-8 minutes. Stir remaining melted butter into remaining filling and serve over crepes. Garnish with parsley.

Serves: 4

This recipe from

Contributor: Joan Glick

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