Lobster Filling For Crepes

Ingredients

2 – 3 frozen lobster tails, thawed, steamed, chopped

1 ¼ LBs assorted mushrooms, shiitake, cremini, and/or white

¼ cup shallots, minced

½ Tbsp butter, unsalted

½ Tbsp olive oil

2 Tbsp lemon juice

1 tsp tarragon, chopped

1 tsp chives, chopped

3 Tbsp heavy cream

1 tsp salt

¼ tsp Pepper

Fresh corn kernels

Sauce:

1/2 cup fish stock

1 small shallot

1tbsp butter

3 tbsp creme fraiche

Saffron

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Directions

Clean and trim the mushrooms, then place more than half of them into a food processor, pulsing until finely chopped.
Heat a no-stick pan over low heat and melt the butter in olive oil. Once the butter melts, toss in the shallots and a touch of salt, and then cover. Cook until shallots are soft and aromatic, and then add mushrooms, corn, lemon, salt, and pepper.
Turn the heat up to medium and cook until the moisture cooks away. ~8 minutes. Add in cream, herbs, and cooked lobster, and cook for 1 minute. Remove from heat.
to make the sauce use 6x this recipe for 12 servings. Gently fry the shallot with a small knob of butter in a small pan. Add 1/2 cup stock and saffron, bring to the boil, then boil until reduced by about two-thirds. Stir in 3tbsp crème fraîche and bubble for a minute or so until slightly thickened. Pour a little sauce around each portion.