Graffam Brothers Seafood Market

A Maine favorite!

Ingredients:

• 1 cup cooked lobster meat, cut into bite-sized cubes
• 3 tablespoons butter
• 2 tablespoons shallots, finely chopped
• 1 tablespoon paprika
• 1 tablespoon flour
• 1 cup milk
• 1/2 cup heavy cream
• salt to taste, if desired
• freshly ground black pepper
• 1 tablespoon Madeira wine
• 1 egg yolk
• pinch of cayenne pepper
• 8 crêpes(see directions below)

Directions:

1. Melt 2 tablespoons of the butter in a saucepan and add the shallots and paprika. Cook briefly, stirring. Sprinkle with flour, stirring with a wire whisk.
2. Add the milk, stirring rapidly with the whisk. Add the cream and any liquid that accumulated from cutting up the lobster. Add salt and pepper to taste.
3. Add the Madeira and egg yolk, stirring rapidly with the whisk. Stir in the cayenne pepper.
4. Melt the remaining tablespoon of butter and add the cubed lobster, shaking the skillet and stirring just until the lobster pieces are heated through.
5. Put the cream and egg sauce through a strainer. Pour half of the sauce over the lobster pieces and stir to blend. Use equal, small portions of the sauce with lobster pieces to fill each of 8 crêpes. About 2 tablespoons of filling will suffice for each crêpe. Fold the crêpe over. Spoon the remaining sauce without the lobster meat over the filled crêpes.

Basic Crêpes (makes 5 to 6)

Ingredients:

• 1/2 cup flour
• salt, if desired
• 1/2 cup plus 2 tablespoons milk
• 2 tablespoons butter

Directions:

1. Put the egg, flour, and salt into a mixing bowl and start beating and blending with a wire whisk. Add the milk, stirring.
2. Melt 1 tablespoon of the butter in a 7- or 8-inch pan. When it is melted, pour the butter into the crêpe batter.
3. Line a mixing bowl with a sieve and pour the batter into the sieve. Strain the batter, pushing any solids through with a rubber spatula.
4. Melt the remaining tablespoon of butter and use this to brush the pan each time, or as necessary, before making a crêpe.
5. Brush the pan lightly and place it on the stove. When the pan is hot but not burning, add 2 tablespoons of the batter and swirl it around neatly to completely cover the bottom of the pan. Cook over moderately high heat for 30 to 40 seconds, or until lightly browned on the bottom. Turn the crêpe and cook the second side for about 15 seconds. Turn the crêpe out onto a sheet of waxed paper.