Butter Poached Maine Lobster [VIDEO]: Julie & Julia
  • Servings: 4
  • Lobster Meat Preparation
  • 4, 1 ¼ lb Lobsters (in the shell)
  • 1 qt Fish Stock (store-bought or homemade)
  • Crêpe Filling
  • ½ c Ricotta
  • ½ c Mascarpone
  • 1 ½ T Chopped Thyme & Parsley
  • 1/3 Lemon (Zested)
  • 2/3 c Chanterelles (Sautéed in Olive Oil & Chopped)
  • 1 T Olive Oil
  • Cooked Lobster Knuckle Meat
  • To taste Salt & Pepper
  • Crêpe Batter & Making the Crêpes (makes four)
  • ¼ c Milk
  • ¼ c All-Purpose Flour
  • 4 tsp Water
  • 1 Small Egg
  • 1 tsp Butter (melted)
  • 1 tsp Chopped Parsley, Tarragon & Chives
  • ¼ tsp Truffle Oil
  • To taste Salt & Pepper
  1. Lobster Meat Preparation
  2. Bring fish stock to a boil in a large stock pot. Add lobsters and cook for seven minutes. Remove the lobster and shock in ice-cold water bath. Split each lobster. Remove the tail and the claw from the shell and set aside. Next, use scissors to help remove the knuckle meat and set aside.
  3. Crêpe Filling
  4. Combine all filling ingredients in a large mixing bowl and refrigerate until ready to use.
  5. Crêpe Batter & Making the Crêpes (makes four)
  6. In an upright mixer, combine milk, egg, butter, water, herbs, salt, pepper and truffle oil. Add ½ of the flour and mix well. Add the remaining flour and mix until combined. Refrigerate the batter for approximately 30 minutes.
  7. To make the crêpes, you can use a commercial crêpe maker or use the following home method: Preheat your oven to 450 degrees. Heat 7” Teflon coated pan over medium heat until just warm to the touch. Lightly grease the pan with butter and add about 1 ounce of crêpe batter. While grasping the handle of the pan, roll the batter around until it thinly coats the bottom of the pan. Allow it to cook over the flame for 20 seconds. Finish in the oven for 20 seconds and remove the crêpe and place onto a parchment-lined sheet pan to cool. Repeat the process until all crêpes are made, being careful to not overheat the pan.
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