YIELDS:
2 servings
PREP TIME:
COOK TIME:
0 hours 30 mins
TOTAL TIME:
0 hours 40 mins
ingredients
4 Large store bought Crepes
2 Tbsp. Chopped Chives (for garnish)
Champagne Sauce:
½ Cup diced yellow onion
½ Cup chopped carrots
½ Cup chopped celery
1 Small shallot, minced
1 Tbsp. chopped garlic
1 Tbsp. butter
1 Cup white wine
1 ½ Tbsp. Better than Bouillon lobster base
1 Cup water
2 Cups heavy cream
¼ Cup champagne
2 Tbsp. Roux (see notes on prep: 2 Tbsp. each flour & butter)
White or freshly ground black pepper
Filling:
1 Tbsp. butter
1 5 Oz. lobster tail, shell removed and chopped into small pieces
½ Cup of bay scallops
12 Large Shrimp, peeled and deveined and cut into pieces
4 Oz. Crabmeat (about 1/2 cup), lump or claw meat
1/4 Cup champagne
2 Campari tomatoes, seeded and diced
2 Green onions, chopped
Kosher Salt and white or fresh black pepper to taste
DIRECTIONS
1. Make the sauce first. In a large skillet add the butter, onions, carrots, celery, shallots, and garlic and sauté for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 8 minutes longer. Strain the mixture and put the liquid back in the pot. Add the heavy cream and cook for about 10 minutes until nice and warm. Add the champagne and cook for 2 -3 minutes.
2. Meanwhile, add 2 tablespoons of melted butter & 2 tablespoons of flour in a small saucepan over medium heat. Stir until a paste forms. Don’t let it brown. This is your roux.
3. Incorporate the roux into the liquid mixture and bring back to a simmer to thicken. Season with pepper. Taste and add more if needed. Keep over a very low heat while you prepare the seafood.
4. Then, in a medium sauté pan, add the tablespoon of butter. Add the seafood and let the shrimp and lobster meat cook for about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster and champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. The meal is ready to be assembled.
5. Take 2 crepes per person and fill with some of the mixture and fold the crapes over the filling. Place in a shallow gratin dish or on a plate. Add some of the remaining sauce and seafood on top of the crepes. Garnish with a sprinkling of chopped chives. Enjoy.
NOTE: When I lived in NYC, going to brunch with friends on a Sunday was so much fun. We always picked a place with bottomless Mimosas or all you can drink Bloody Mary’s…food wasn’t the main ingredient in those days! LOL But getting seafood crepes was something I absolutely loved and looked forward to. They used to be on every brunch menu in New York and then over time, they just seemed to disappear. I haven’t seen them on a menu in years, but I’ve kept this oldie but goodie tucked away and today I’m sharing it with you.
I’m guessing because it is a rich dish (heavy cream and butter) and there are carbs involved with the crepes, it fell out of favor with a lot of people. BUT this really is a delicious NY Style dish that never goes out of style. Sure, you might only have it once in awhile, but when you do, it is absolutely delicious. Use the freshest seafood you can find and feel to use your favorites. If you can only find shrimp, just use shrimp…you won’t hurt my feelings.
I would definitely call this a “treat” meal and it makes an elegant brunch item with a beautiful presentation. This can be served as a special meal with a side salad and a glass of champagne that you used to prepare the sauce. (Don’t want it to go to waste!!) A couple of helpful tips here:
You can make your own crepes but I have two amazing brands that I use all the time (You’ll see them in many of my other recipes). Melissa’s and Jacquet’s French Crepes. You can find Melissa’s in the produce department at your grocery store and you’ll find the French crepes in the bakery department. If you have any trouble tracking down a good store brand, you can by the Jacquet’s brand at Amazon (see the link above). Both will save you a ton of time on a busy Sunday morning and both taste fabulous. You know the drill, if you want to make your own, go right ahead!
Another part of this recipe is the Lobster Base. When I worked in restaurants out in the Hamptons, they used this stuff for everything: the chowders, stocks, sauces, etc. But it came in these really big industrial sized containers. I found a brand that sells it in reasonable quantities and I always have a jar on hand. It is great to use in any seafood stock or sauce. You can get the Better than Bouillon Lobster base at Amazon too. If you can find it at your grocery store, by all means pick it up there. I couldn’t.
Last tip: I assemble these in their individual gratin dishes (just up to the folded crepe part) and keep them in a warm 200 degree oven for up to 30 minutes. If I’m rushing or making other courses or my guests are late, this can save me time and help me avoid last minute craziness in the kitchen. Then I just top with the extra sauce and seafood, garnish with the chives and serve when they arrive. They hold up just fine. I wouldn’t go to far over that or you risk the seafood getting tough. Another option: If you know for sure people are running late, I’d make the sauce and just add the seafood right before I serve. As you would expect, these are best eaten as soon as they’ve been assembled. Try this throw- back dish at least once.
