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Recipe Detail Page
Asparagus & Lobster Crepes with Fines Herbes Hollandaise Sauce
Spring 2010
If preparing this for a dinner party, the asparagus, lobster, crepes and vinegar reduction can all be prepared beforehand so that the only thing left to prepare is the hollandaise. Make sure to use a good quality butter so that the hollandaise has great flavour.
Serves 4
1 lb (500 g) asparagus, ends trimmed
Cooked meat of 1 large lobster, or 2 lobster tails (about 1½ lbs/750g lobster before cooking)
Sprinkling of salt plus ½ tsp (2 mL)
Fines Herbes Hollandaise
2 tbsp (25 mL) white wine vinegar
¼ cup (50 mL) water
3 large egg yolks
¾ cup (175 mL) unsalted butter, softened and cubed
2 tbsp (25 mL) lemon juice
White pepper to taste
1 tbsp (15 mL) fresh tarragon, finely chopped
1 tbsp (15 mL) fresh chives, finely chopped
1 tbsp (15 mL) fresh chervil, finely chopped
1. Preheat oven to 300°F (150°C).
2. In a large pot, steam or boil asparagus until just tender, about 10 minutes, cool under cold water, drain and set aside.
3. Coarsely chop cooked lobster, set aside.
4. Prepare crepes (recipe follows).
5 Divide the asparagus into 8 separate bundles.Place a bundle in each of 8 crepes, 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.
6. In a small saucepan over medium-high heat reduce (boil) vinegar, water and ½ tsp (2 mL)salt until approximately 3 tbsp (45 mL) remains, remove from heat.
7. 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 eggs: if the eggs begin to cook too quickly pull off of heat and whisk vigorously to cool slightly before continuing.
8. Begin to whisk butter into pan 1 cube at a time. Once all butter is incorporated, whisk in lemon juice, white pepper and fresh herbs.Use immediately.
9. Place 2 asparagus crepes on each plate and top each with some of the warmed lobster. Spoon hollandaise over top, serve immediately.
Serves 4
Crepes
Use a ¼-cup (50-mL) measuring cup to pour batter into the pan. This will ensure all the crepes are the same size and is also tidier than using a ladle.
1 cup (250 mL) all-purpose flour
3 large eggs
2 tbsp (25 mL) melted butter
1 tsp (5 mL) lemon zest, very finely grated
¼ tsp (1 mL) salt
1¼ cup (300 mL) homogenized milk
Vegetable oil or melted butter to coat pan
1. In a large bowl, whisk together the flour, eggs, butter, lemon zest and salt. Slowly incorporate milk while continually whisking so that there are no lumps and all ingredients are well combined. Let rest 1 hour.
2. Using a clean paper towel moistened with vegetable oil (or melted butter), wipe the base of an 8-inch (20-cm) nonstick crepe pan.
3. Heat pan over medium-high, pour ¼ cup (50 mL) crepe batter into pan and swirl so that it fully coats the bottom.
4. Cook on 1 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.
5. Repeat until all crepes are cooked.
Makes 10 to 12 crepes
