Lobster Crepes

Lobster Crepes

Serves 8 approximately
A simple but decadent way to enjoy French crepes!

Serves 8 approximately


  • 600 g cooked lobster meat
  • 300 g cooked prawn meat
  • 150 g eschallot, finely diced
  • 150 g fresh chives, finely sliced
  • 75 g flat leafed parsley, finely chopped
  • 150g celery, finely chopped
  •  1 heaped teaspoon Dijon mustard
  • 1/2 a lemon - zest and juice (or to taste)
  • 200 g Kewpie (Japanese) mayonnaise
  • Salt and pepper to taste

To construct:


Make a batch of savoury crepes as per the recipe provided without the filling.  Set aside until required.

Meanwhile place the lobster meat, prawn meat, eschallots, celery, chives, parsley, mayonnaise into a large ceramic bowl and mix gently until well combined.

Add lemon juice, zest and season to taste.

To construct the crepes, place one crepe onto a workbench and place 3-4 tablespoons of the lobster filling on one side of the crepe. Fold the crepe over, top with a heaped tablespoon of the Mornay sauce, a little grated Gruyere cheese and then gratinate under a hot grill.

Serve immediately with a simple salad.