1 Tbsp. Ottavio Grapeseed Oil
2 c. mushrooms, diced
1/2 lb. asparagus, steamed (optional)
1 1/2 lbs. raw lobster meat, diced
1 c. Hollandaise Sauce
1 tsp. Adams Reserve Truffle Salt, or to taste
1 pkg. (10 ct.) crepes
Heat a skillet on medium-high. Add oil and mushrooms and sauté
until nicely browned, about 10 minutes.
Add asparagus (if using) and lobster meat; sauté 5 minutes or u
ntil lobster meat turns white and is cooked through.
Reduce heat to Medium, and add hollandaise sauce and truffle salt. Hea
t gently until warm throughout. Remove from heat.
Heat crepes gently in a clean skillet or in microwave. Spoon lobster f
illing on warm crepes and roll up. Serve warm.