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Nutrition Facts
Serving Size 295 g
(Approx. 4 Servings)
Amount Per Serving
Calories 370 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 320 mg 13%
Total Carbohydrate 20 g 7%
Dietary Fiber 1 g 4%
Sugars 5 g
Protein 27 g
Vitamin A 4% • Iron 10%
Vitamin C 6% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lobster Crepes with Easy Champagne Sauce

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Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp olive oil
8 Oz baby bella mushrooms (also "crimini"), very thinly sliced
1/3 cup(s) shallots, very finely chopped
1/2 cup(s) champagne, (can also substitute white wine or more stock)
1 1/2 Oz H-E-B Finishing Butter, Lemon Herb flavor
1 Tbsp flour
1/2 cup(s) American Pantry Chicken Bone Broth
1 cup(s) half and half
2 large lobster tails, meat removed from shell and sliced into 1/4 inch thick slices
4 pre-made crepes
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Instructions

1
Heat large skillet over medium high heat. When skillet is hot, add oil and mushrooms. Sauté for 3 to 4 minutes, until mushrooms begin to turn golden brown.
2
Add shallots and champagne. Cook 3 to 4 minutes until shallots begin to soften and champagne is nearly gone.
3
Push shallots and mushrooms to the outside edges of the pan. Add butter to the center of the pan. Reduce heat to medium and whisk flour into melted butter in the center of pan to make a smooth paste.
4
Add broth and cream. Stir together, adding in mushrooms from the edges of the pan. Stir constantly as sauce begins to thicken.
5
Tuck slices of lobster meat into simmering sauce. Cover and reduce heat to low. Cook for 2 to 3 minutes. Uncover and set aside.
6
Microwave crepes for 20 seconds.
7
Spoon lobster and mushrooms from sauce into crepes and roll up. Place on serving plate, seam side down. Top crepes with remaining sauce.
8
Chef's note: Garnish with fresh herbs like chives, tarragon or thyme, if desired.
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