Prepare to elevate your dining experience with a show-stopping dish that combines the delicate elegance of French cuisine and the rich, succulent flavors of fresh lobster. This Corn Crepes and Lobster Stack is not just a recipe—it's a gastronomic journey that will transport your taste buds to the coastal regions of France, where simplicity meets sophistication. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this recipe promises an unforgettable culinary experience that's both luxurious and surprisingly achievable.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 1 cup corn flour
- 2 eggs
- 1 cup milk
- 1 lb lobster meat, cooked and chopped
- 1/4 cup butter
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Instructions
- In a large mixing bowl, whisk together corn flour, eggs, and milk until a smooth, thin batter forms. Ensure there are no lumps in the mixture.
- Let the crepe batter rest at room temperature for 10 minutes to allow the flour to fully absorb the liquid and the gluten to relax.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter.
- Pour approximately 1/4 cup of batter into the center of the pan, quickly tilting and rotating the pan to spread the batter into a thin, even circle.
- Cook the crepe for about 1-2 minutes until the edges start to turn golden and the surface looks dry. Carefully flip the crepe and cook the other side for an additional 30-45 seconds.
- Remove the crepe from the pan and place on a plate. Repeat the process with remaining batter, stacking crepes between parchment paper to prevent sticking.
- In a separate bowl, gently mix the cooked and chopped lobster meat with melted butter, chopped parsley, salt, and pepper.
- To assemble, layer the corn crepes with the seasoned lobster meat, creating a stack alternating between crepe and lobster filling.
- Slice the stack into wedges and serve immediately while warm, garnishing with additional fresh parsley if desired.
Tips
- Batter Consistency is Key: Ensure your crepe batter is smooth and lump-free by whisking thoroughly and letting it rest. This helps develop better texture and prevents tough crepes.
- Pan Temperature Control: Use medium heat and watch your pan carefully. Too hot, and your crepes will burn; too cool, and they'll become soggy.
- Lobster Selection: For the best flavor, use fresh lobster meat. If fresh isn't available, high-quality frozen lobster meat can be a good alternative.
- Non-Stick Surface: A well-seasoned non-stick pan or crepe pan will help you achieve perfectly thin and golden crepes every time.
- Layering Technique: When stacking, alternate crepes and lobster filling evenly to ensure each bite has a perfect balance of flavors.
- Serve Immediately: This dish is best enjoyed warm, so time your preparation to serve right after assembly to maintain the ideal temperature and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 250mg
