LINKEDINCOMMENTMORE

1 lb. cooked chopped lobster meat

1/2 lb. ricotta cheese

1/4 cup fine ground bread crumbs

1/4 cup parmesan

2 tsp. ground coriander

1/2 tsp. Cayenne pepper

2 tsp. salt

1 tsp. pepper

juice of one lemon

1 tsp. tarragon

10 crepe shells

1. Combine all above ingredients, except crepes, in a large bowl and mix until just combined.

2. Lay the crepe shells out on a flat surface and spoon lobster mix evenly between crepes and fold crepes to make a wedge type fold.

3. Bake on an oiled sheet pan at 350 degrees until internal temperature reaches 160 degrees. Remove and serve with vanilla thyme creamoso and asparagus.

For the Sauce:

1/4 c. sherry

2 cups heavy cream

juice of 1 lemon

salt and pepper to taste

1/4 cup butter

2 tsp. chopped thyme

1 tsp. vanilla extract

15 asparagus spears

1. In a sauce pan combine cream, sherry, thyme, lemon and butter and reduce by one third. Stir in vanilla. Adjust salt and pepper to taste.

2. Serve over lobster crepes then top with steamed asparagus.

Presented by: Gary Nicely, Naples Italian Restaurant

Date: 3/3/2014

LINKEDINCOMMENTMORE
Read or Share this story: http://on.wbir.com/1hZ346O