Lobster-Corn Crepes With Dill Butter

1. 1

   Blanch one of the lobsters for 20 seconds, then immerse it in ice water.

2. 2

   Remove the tail and claw meat.

3. 3

   Puree the raw meat in a food processor with the scallops, scraping the sides and bottom of the bowl with a spatula.

4. 4

   Strain the mixture through a sieve.

5. 5

   Add the salt and pepper and the heavy cream, using the on-off method until it is blended.

6. 6

   Add the corn, flour and eggs.

7. 7

   Meanwhile, boil the seven remaining lobsters for no more than 10 minutes each.

8. 8

   Remove the tail and claw meat.

9. 9

   Set aside.

10. 10

    (Save the shells for making the crab soup.)

11. 11

    In an 8-inch frying pan, heat two tablespoons of peanut oil.

12. 12

    When the oil is sizzling, pour in three tablespoons of batter.

13. 13

    Spread quickly to make a 6-inch crepe.

14. 14

    Cook three minutes on each side.

15. 15

    Using a mold, cut off the ends to make a perfect circle.

16. 16

    Put two crepes on a plate decorated with pieces of the lobster.

17. 17

    Place plates in the oven for a few minutes.

18. 18

    Serve with a few tablespoons of dill butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.