Asparagus Crepes With Lobster Sauce

Asparagus And Lobster Crepes With 
Fines Herbes Hollandaise Sauce

Our son was in town on business and spent a visit with us. I had found this recipe on my favorite recipe site LCBO. I thought if I treated him well, he might return more often when possible. Tom is quite a wine aficionado and brought along a bottle of Villa Antinori Toscana, 2005. I believe he outdone my efforts and we were the ones treated well! Thank you Tom. The crepes were great and enjoyed by all.

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I might share that it benefits to have the crepe batter made in advance as it must rest at least 1 hour. It can be made earlier in the day and refrigerated.

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Ingredients:

Fines Herbes Hollandaise 2 Tablespoons white wine vinegar 1/4 cup water 3 large egg yolks 3/4 cup unsalted butter, softened and cubes 2 Tablespoons lemon juice White pepper to taste 1 Tablespoon fresh tarragon, finely chopped ! Tablespoon fresh chives, finely chopped 1 Tablespoon fresh chervil, finely chopped

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Directions:

Preheat oven to 300F.

In a large pot. steam or boil asparagus just until tender, about 10 minutes. Cool under cold water and set aside. (I roasted my asparagus in a 350 oven on a baking sheet with a small amount of olive oil drizzled and seasoned with salt and pepper for 15 minutes. It was still nice and green but just tender-crisp.)

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Coarsely chop cooked lobster and set aside.

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Prepare crepes. (Recipe follows)

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Divide the asparagus into 8 separate bundles. Place a bundle in each of the 8 crepes and sprinkle with salt and roll to enclose. Place asparagus in a glass baking dish, top with lobster and cover with foil Just before serving, and no sooner, place in heated oven for 15 minutes to warm through.

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In a small saucepan over medium-high heat reduce (boil) vinegar, water and 1/2 teaspoon salt until approximately 3 Tablespoons remains, remove from heat.

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Lower heat to medium-low, add yolks to pan and return to heat, whisking constantly until foamy and lightly thickened. Make sure not to scramble egg yolks: if the eggs begin to cook too quickly pull off the heat and whisk vigorously to cool slightly before continuing.

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Begin to whisk butter into pan 1 cube at a time. Once all butter is incorporated, whisk in juice, white pepper and and fresh herbs. Use immediately.

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Place 2 asparagus crepes on each plate and top with some of the warmed lobster. Spoon Hollandaise over top, serve immediately.

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Crepes

Ingredients:

1 cup all purpose flour

3 large egg

2 Tablespoons melted butter

1 teaspoon lemon zest, very finely grated

1/4 teaspoon salt

1 1/4 cup homogenized milk

Vegetable oil or melted butter to coat pan

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Directions:

In a large bowl, whisk together the flour, eggs, butter, lemon zest and salt. Slowly incorporate the milk while continually whisking so there are no lumps and all ingredients aer well combined. Let rest at least one hour.

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Using a clean paper towel moistened with vegetable oil, or melted butter, wipe the base of an 8 inch non-stick crepe pan.

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Heat pan over medium-high heat, pour 1/4 cup batter into pan and swirl so that it fully coats the bottom.

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Cook on one side until the edges and top begin to dry, approximately 1 minute. Flip over and cook for another 20 seconds to finish cooking the crepe. Set aside. Repeat until all crepes are cooked.

Makes 10 to 12 crepes.