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Lobster Filled Beggar's Pouch
Recipe By : Daniel Chong-Jiménez
Serves: 4
Amount Measure Ingredient -- Preparation Method
--- For the crepes ---
1 1/4 cups skim milk
1/2 cup all-purpose flour
2 each egg
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon white pepper
--- For the shallot-chablis creme ---
2 cups heavy cream
1/2 cup dry white wine
2 tablespoons minced lobster meat (knuckle)
1 tablespoon minced shallot
1 teaspoon minced garlic
1 each bay leaf
1 teaspoon whole black peppercorns
--- Plating ---
4 each blanched leek ties
8 each shelled medium lobster tails
4 each shelled medium lobster claw
12 each 4" asparagus spears
assorted baby squashes
Directions:
For the crepes -
1. Combine all the crepe ingredients in the blender and run until smooth.
2. Heat a Teflon coated 12 inch skillet and spray with vegetable spray
coating.
3. Add 4 ounces of batter and swirl to cover the bottom of the skillet.
4. Cook until the crepe has lost its shiny, raw appearance and has lightly
browned edges.
5. Turn and cook for an additional 10 seconds - cover and keep warm.
For the dish -
1. Heat a sauce pot to medium heat.
2. Spray with olive oil and sweat the shallots and garlic with allowing
them to brown.
3. Deglaze with the white wine and reduce to until almost dry.
4. Add the peppercorns, bay leaf, lobster meat and heavy cream and simmer
until half the original volume remains.
5. Pass through a fine mesh strainer.
6. Return the cream to the sauce pot and add the lobster tails - keep
on low heat.
7. Lightly blanche the pencil asparagus and baby squash - season.
8. Place one tail in the crepe and tie with the leek to form a purse.
9. Insert 3 each pencil asparagus into the top of the crepe, such that
it resembles a small bouquet.
10. Place the crepe in the center on the plate and place another tail
next to it with a claw in the center of the tail.
11. Ladle 2 ounces of cream sauce on the plate.
12. Drop a few squashes around the crepe to finish the presentation.
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COMMENT: THIS DISH HAS A NICE PRESENTATION THAT CAN ALSO DOUBLE AS AN APPETIZER BY ONLY USING ONE TAIL.