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 until lobster meat tu
rns white and is cooked through.
Reduce heat to Medium, and add hollandaise sauce and truffle salt. Heat gently until warm
throughout. Remove from heat.
Heat crepes gently in a clean skillet or in microwave. Spoon lobster filling on warm crepe
s and roll up. Serve warm.
No Nutritional Information Available