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1
Remove meat from the lobster, and reserve.
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2
Add shells to the hot lobster stock or fish broth, and simmer for 1 hour.
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3
Remove shells, and chop into small pieces.
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4
Add shells to food processor work bowl (or blender) and add butter.
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5
Pulse 5 to 6 times.
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6
Return mixture to saucepan and melt butter again.
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7
Strain carefully and reserve lobster butter.
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8
Make the crepes: In a bowl place the flour, whisk in the milk and water, a little at a time.
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9
Mix in the eggs, the salt and butter and continue to whisk until smooth.
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10
Let stand, covered, 30 minutes.
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11
Heat a crepe pan over moderate heat until very hot, brush with melted butter.
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12
Add 1/4 cup of batter to center of pan.
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13
Tilt pan in all directions, pouring out excess batter into bowl.
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14
Cook 30 seconds, or until golden brown.
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15
Turn and cook 20 to 30 seconds more.
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16
Invert crepe onto plate.
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17
Continue to make crepes in the same manner.
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18
Make the filling: In a skillet, set over moderate heat, melt the butter and cook the shallots until softened.
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19
Add the shellfish and cook for 2 minutes.
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20
Add the wine and Madeira, simmer, covered, 1 minute.
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21
Uncover, increase heat to high and reduce until all the liquid has been evaporated.
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22
Season with salt and pepper.
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23
Stir in chives.
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24
Make the white sauce: In a saucepan set over moderately low heat, melt the butter, add the flour and cook, whisking, for 2 minutes.
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25
Add the hot milk and salt and pepper to taste, whisking.
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26
Bring the liquid to a boil, whisking, and simmer 1 minute.
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27
In a small bowl combine the egg yolk and cream.
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28
Remove the pan from the heat and whisk in the yolk mixture.
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29
Return to heat and cook, stirring, until very thick.
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30
Season with nutmeg, salt and pepper.
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31
Fold in shellfish and cheese.
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32
Make the lobster sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook, whisking, for 2 minutes.
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33
Add the hot lobster stock and salt and pepper to taste, whisking.
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34
Bring the liquid to a boil, whisking, and simmer until slightly thickened.
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35
Add heavy cream and 3 tablespoons of the lobster butter and simmer, whisking occasionally, for one hour.
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36
Whisk in remaining lobster butter.
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37
To assemble the crepes: Arrange crepe, browned-side down, on counter.
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38
Place 1/2 cup filling in center.
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39
Fold 2 sides of crepe over mixture so that they meet in the center.
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40
Fold top and bottom sides of crepe over so that they meet in the center.
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41
Turn crepe over and transfer to a buttered baking dish.
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42
Prepare remaining crepes in the same manner.
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43
Cover the crepes with some of the lobster sauce and sprinkle with grated Swiss cheese.
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44
Put under a preheated broiler 1 to 2 minutes, or until cheese is melted.
