Lobster and Asparagus Crepes

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Seafood Crepes
Asparagus and Lobster Crepes

Springtime in Prince Edward Island on Canada’s east coast means it’s lobster season so it’s a great time to make these delectable lobster and asparagus crepes that combine two of the season’s special treats!

The lobster fishery is a significant industry on the Island and, according to the Fisheries and Oceans Canada website, “lobster is Canada’s most valuable seafood export and an iconic Canadian species exported around the world.” (http://www.dfo-mpo.gc.ca/fm-gp/sustainable-durable/fisheries-peches/lobster-homard-eng.htm).

Fresh PEI Lobster
Steamed Lobster in the Shell

The opening of the spring lobster season is a huge deal in PEI. On opening day — the day when fishers head out to sea with boats laden with traps — hundreds of Islanders gather at fishing ports around the province to see the fishers off. Naturally, mouths are watering for the first taste of lobster from the cold Atlantic waters, a taste that is usually satisfied a day or two after traps are set and the “first haul” of lobsters is brought ashore.

Preparing for Setting Day
Eve of Setting Day in the Fishing Village of North Rustico, PEI, Canada
Parade of Lobster Boats
Early Morning Gathering in French River, PEI, to Watch Parade of Lobster Boats on Setting Day

These are so worth the wait!

PEI Lobsters
Fresh Catch of the Day – PEI Lobsters

While I adore lobster straight out of the shell and served with homemade potato salad, I like creating recipes incorporating this tasty seafood as an ingredient.  Asparagus is the first vegetable of springtime on PEI and, for the crepes I am featuring in this posting, I am using asparagus as a complimentary ingredient to the lobster. The earthy undertones of the asparagus pair particularly well with lobster, especially when some mushrooms and a rich cheese sauce are added. Choose small mushrooms, either white button or the cremini variety, for this recipe.

My asparagus comes from the farm of Tim Dixon in North Tryon in central PEI, not far from the Confederation Bridge.  Click here to read the story I previously wrote on Tim’s asparagus-growing operation. For the filled crepe recipe, try to choose the freshest available  asparagus spears that are a uniform size. I tend to choose medium-sized spears. I find that spears that are pencil thin tend to cook up too quickly and become somewhat limp. Thick spears tend to have less flavor because they have gotten too old before they have been harvested. They may also have a somewhat unpleasant woody texture. The key thing to remember about steaming the asparagus is not to overcook it because it will go limp and loose its vibrant green color.

Fresh Asparagus

The crepes for this recipe may be made ahead (by a few hours or even a day or two) and stored between layers of plastic wrap in a tightly sealed bag in the refrigerator. Following the steps I have laid out for this recipe will help organize the process of preparing the filling and steaming the asparagus so that everything is timed to be ready at the same time for the crepe assembly.

I am quite lucky here on the Island as my local fish market, MR Seafoods,  in Charlottetown sells lobster already out of the shell which means they have done the work of removing the meat from the shell and then disposing of the shells. I find this is a quick and convenient way for me to get lobster meat for a recipe.

These crepes can be baked in au gratin dishes, a 7″x11″ baking pan or on a parchment-lined baking sheet which is the way the ones in the photos in this posting were baked. I wanted to ensure that the asparagus would remain intact and clearly visible when the crepes were plated so, by baking them on a rimmed cookie sheet, nothing disturbed the asparagus which could have happened if they were scrunched into a tight baking dish such as an au gratin.

Seafood Crepes
Lobster and Asparagus Crepes

As always, I recommend reading the recipe through a couple of times to ensure a good understanding of the method of preparation and that all the ingredients and cooking utensils and cookware needed to prepare the dish are available.

[Printable recipe follows at end of posting]

Lobster and Asparagus Crepes

Ingredients:

Crepes:
2 large eggs
1 cup flour (to make gluten-free, use 1 cup of 1-to-1 gluten-free flour)
1/8 tsp salt
1 cup whole milk
2 tbsp melted butter

Sauce:
¼ cup butter
1 shallot, finely minced (about 1 tbsp)
¼ cup flour (to make gluten-free, use ¼ cup of 1-to-1 gluten-free flour)
½ tsp granulated garlic
¼ tsp dried dill
1/8 tsp paprika
1/8 tsp nutmeg
1 cup chicken or vegetable stock
1 cup whole milk or half-and-half
2 extra-large egg yolks, lightly broken up with a fork
2 tbsp dry white wine or cooking sherry
1 cup grated cheese mixture (e.g., mozzarella, provolone, and parmesan)
Salt and pepper, to taste

Filling:
2-3 teaspoons butter
1 cup mushrooms, thinly sliced

8 oz cooked lobster meat, cut into small chunks
40 asparagus spears

Garnish:
3-4 green onions (white and light green parts only) and/or fresh herbs for garnish (optional)

Method:

Step 1 – Make the crepes.  In large measuring cup or bowl and using an immersion blender, beat the eggs lightly.  Combine the flour and salt and beat in to the egg alternately with the milk, starting and ending with the flour (3 additions of flour and 2 additions of milk).  Beat in the melted butter and beat an additional 30 seconds, or until batter is smooth.  Cover with plastic wrap and refrigerate batter for 1 hour.

Over medium heat, melt apx. 1½ tsp butter in a 8” non-stick skillet with sloped sides. Using a ¼-cup measuring cup, scoop up batter. Pour the batter in to the heated skillet while quickly swirling and tilting the pan to ensure batter distributes evenly and completely over the bottom of the pan. Return pan to heat and cook crepe until top loses its gloss, tiny bubbles start to appear, and the edges of the crepe start to slightly curl. Gently lift an edge of the crepe with the tip of a fork and grab the crepe with fingers and flip it over.  Cook the second side of the crepe for 15-20 seconds. Flip the crepe onto a clean tea towel. Repeat for remaining crepes, adding small amounts of butter to the pan, if necessary, to keep the crepes from sticking to the pan.

Step 2 – Make the sauce.  In medium-sized saucepan, melt the butter over medium heat.  Sauté the shallot until softened and transparent. In small bowl, whisk the flour, granulated garlic, dill, paprika, and nutmeg together. Stir flour mixture into the butter and shallot and cook until frothy.  Whisk in the chicken (or vegetable stock) and milk (or half-and-half).  Cook sauce, until mixture is smooth and heated (but not boiling) and is starting to thicken, stirring constantly to prevent scorching.  Stir 2-3 tablespoons of the hot mixture into the egg yolks then pour egg mixture into the sauce.  Cook over medium-low heat, stirring constantly until mixture is thickened.  Stir in white wine or cooking sherry.  Add the cheese mixture.  Continue to cook over low heat, stirring until mixture is smooth and cheese is melted.  Season with salt and pepper to taste. Remove approximately 3/4 cup of the sauce and set aside.

Step 3 – Make the filling.  Preheat oven to 350°F.  In medium-sized skillet, melt 2-3 teaspoons of butter over medium heat.  Add the mushrooms and sauté for 3-5 minutes, stirring frequently to prevent mushrooms from scorching.  While mushrooms are sautéing, steam the asparagus in a tall pot with a small amount of boiling water for approximately 2 minutes. Drain and immediately transfer the asparagus to a bowl of ice cold water to stop the cooking process. Swish the asparagus in the cold water for just a few seconds then drain in a colander. This will also help keep the asparagus its vibrant green color. Remove mushrooms from heat and combine with the lobster meat.  Add the reserved ¾ cup of sauce and stir gently to coat mushrooms and lobster meat.

Step 4: Assemble the crepes.  Line 9”x13” rimmed baking sheet with parchment paper.  Lay out 8 crepes on work surface.  Place 5 asparagus spears in the centre of each crepe, extending the asparagus tips by about ½” beyond the edge of the crepe.  Divide the lobster and mushroom filling mixture between the 8 crepes by placing filling down the center line of each crepe on top of the asparagus.  Gently fold crepe over filling, first one side and then overlapping the opposite side over the first. Using large pastry scraper or flat spatula, carefully transfer each crepe to the prepared baking sheet. Pour the remaining sauce over crepes to cover, leaving both ends of the crepes uncovered. Alternatively, the crepes may be baked in either 4 individual greased au gratin dishes or one oblong 7”x11” baking pan.  However, baking the crepes on a baking sheet allows the asparagus tips to stay perfectly intact and attractively visible when plated.

Bake for 15-18 minutes, or until hot and bubbly. Remove from oven and, if desired, sprinkle with chopped green onions and/or chopped fresh herbs such as parsley or chives.

Serving Suggestion: Serve with favorite green salad.

Yield:  4 servings, 2 crepes each

Lobster and Asparagus Crepes

Yield: 4 servings

Serving Size: 2 crepes per serving

Delectable crepes filled with fresh asparagus, succulent chunks of lobster, and sautéed mushrooms in a rich cheese sauce.

Ingredients

  • Crepes:
  • 2 large eggs
  • 1 cup flour (to make gluten-free, use 1 cup of 1-to-1 gluten-free flour)
  • 1/8 tsp salt
  • 1 cup whole milk
  • 2 tbsp melted butter
  • Sauce:
  • ¼ cup butter
  • 1 shallot, finely minced (about 1 tbsp)
  • ¼ cup flour (to make gluten-free, use ¼ cup of 1-to-1 gluten-free flour)
  • ½ tsp granulated garlic
  • ¼ tsp dried dill
  • 1/8 tsp paprika
  • 1/8 tsp nutmeg
  • 1 cup chicken or vegetable stock
  • 1 cup whole milk or half-and-half
  • 2 extra-large egg yolks, lightly broken up with a fork
  • 2 tbsp dry white wine or cooking sherry
  • 1 cup grated cheese mixture (e.g., mozzarella, provolone, and parmesan)
  • Salt and pepper, to taste
  • Filling:
  • 2-3 teaspoons butter
  • 1 cup mushrooms, thinly sliced
  • 8 oz cooked lobster meat, cut into small chunks
  • 40 asparagus spears
  • Garnish:
  • 3-4 green onions (white and light green parts only) and/or fresh herbs for garnish (optional)

Instructions

  1. Step 1 - Make the crepes. In large measuring cup or bowl and using an immersion blender, beat the eggs lightly. Combine the flour and salt and beat in to the egg alternately with the milk, starting and ending with the flour (3 additions of flour and 2 additions of milk). Beat in the melted butter and beat an additional 30 seconds, or until batter is smooth. Cover with plastic wrap and refrigerate batter for 1 hour.
  2. Over medium heat, melt apx. 1½ tsp butter in a 8” non-stick skillet with sloped sides. Using a ¼-cup measuring cup, scoop up batter. Pour the batter in to the heated skillet while quickly swirling and tilting the pan to ensure batter distributes evenly and completely over the bottom of the pan. Return pan to heat and cook crepe until top loses its gloss, tiny bubbles start to appear, and the edges of the crepe start to slightly curl. Gently lift an edge of the crepe with the tip of a fork and grab the crepe with fingers and flip it over. Cook the second side of the crepe for 15-20 seconds. Flip the crepe onto a clean tea towel. Repeat for remaining crepes, adding small amounts of butter to the pan, if necessary, to keep the crepes from sticking to the pan.
  3. Step 2 - Make the sauce. In medium-sized saucepan, melt the butter over medium heat. Sauté the shallot until softened and transparent. In small bowl, whisk the flour, granulated garlic, dill, paprika, and nutmeg together. Stir flour mixture into the butter and shallot and cook until frothy. Whisk in the chicken (or vegetable stock) and milk (or half-and-half). Cook sauce, until mixture is smooth and heated (but not boiling), and is starting to thicken, stirring constantly to prevent scorching. Stir 2-3 tablespoons of the hot mixture into the egg yolks then pour egg mixture into the sauce. Cook over medium-low heat, stirring constantly until mixture is thickened. Stir in white wine or cooking sherry. Add the cheese mixture. Continue to cook over low heat, stirring until mixture is smooth and cheese is melted. Season with salt and pepper to taste. Remove approximately 3/4 cup of the sauce and set aside.
  4. Step 3 - Make the filling. Preheat oven to 350°F. In medium-sized skillet, melt 2-3 teaspoons of butter over medium heat. Add the mushrooms and sauté for 3-5 minutes, stirring frequently to prevent mushrooms from scorching. While mushrooms are sautéing, steam the asparagus in a tall pot with a small amount of boiling water for approximately 2 minutes. Drain and immediately transfer the asparagus to a bowl of ice cold water to stop the cooking process. Swish the asparagus in the cold water for just a few seconds then drain in a colander. This will also help keep the asparagus its vibrant green color. Remove mushrooms from heat and combine with the lobster meat. Add the reserved ¾ cup of sauce and stir gently to coat mushrooms and lobster meat.
  5. Step 4: Assemble the crepes. Line 9”x13” rimmed baking sheet with parchment paper. Lay out 8 crepes on work surface. Place 5 asparagus spears in the centre of each crepe, extending the asparagus tips by about ½” beyond the edge of the crepe. Divide the lobster and mushroom filling mixture between the 8 crepes by placing filling down the center line of each crepe on top of the asparagus. Gently fold crepe over filling, first one side and then overlapping the opposite side over the first. Using large pastry scraper or flat spatula, carefully transfer each crepe to the prepared baking sheet. Pour the remaining sauce over crepes to cover, leaving both ends of the crepes uncovered. Alternatively, the crepes may be baked in either 4 individual greased au gratin dishes or one oblong 7”x11” baking pan. However, baking the crepes on a baking sheet allows the asparagus tips to stay perfectly intact and attractively visible when plated.
  6. Bake for 15-18 minutes, or until hot and bubbly. Remove from oven and, if desired, sprinkle with chopped green onions and/or chopped fresh herbs such as parsley or chives.

Notes

Serving Suggestion: Serve with favorite green salad

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Seafood Crepes
Lobster and Asparagus Crepes
Seafood Crepes

Lobster and Asparagus Crepes

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