I received 500g of cooked lobster meat from my new friends at The Colchester Oyster Fishery. This was Canadian lobster which was caught in the Western Atlantic and it sure was good. The Canadian lobster fishery is the largest in the world and is divided into two districts, each with different seasons which enables fishermen to ensure a sustainable amount of lobsters without overfishing.
From late Spring to early Autumn, The Colchester Oyster Fishery supplies lobster that is caught locally off the coast of Essex, Suffolk and Norfolk.
Although I do prefer to cook my own live lobsters, I have to say the convenience of having the lobster arrive in this way was great! The meat was so sweet and tender. Perfect for this lobster crêpe recipe!
To make this recipe as you see it in the photographs, you will need to follow this link to my crêpe recipe. You will also need to make my tomato salsa. The combination of flavours is out of this world. My wife even when so far as to say this is her favourite recipe of the year!
I highly recommend The Colchester Oyster Fishery. If you are interested in making this lobster crêpe recipe or perhaps trying some of their delicious oysters as featured in this recipe, check out their site here.
If you decide to place an order, be sure to use discount code JZ102CFZLUOU to receive a 15% discount through the end of April 2015.
- 3 whole bulbs garlic - cloves skinned and roughly chopped
- Juice of two limes
- 500ml olive oil
- 500g cooked lobster meat
- 1 batch crêpe batter - link to my recipe above
- 1 batch tomato salsa - link to recipe above
- Salt and pepper to taste
- Start by making your garlic confit.
- Place the chopped garlic in a small saucepan and cover with the olive oil.
- Bring to a simmer over medium heat and cook for at least 30 minutes. Do not allow the garlic to brown. It should be soft but not at all browned.
- When ready, squeeze in the lime juice and season with a little salt and pepper.
- Make your tomato salsa as per my recipe link above.
- Chop up your lobster meat into small pieces put into the garlic confit oil to warm.
- Now make your crêpes (link to my recipe above).
- Fill each crêpe with some lobster and garlic and then fold over. Keep warm while you make the rest of the crêpes.
- Place on heated plates and top with a spoonful or two of the tomato salsa.
Disclaimer: I was sent the lobster free of charge by The Colchester Oyster Fishery to try in my recipes. The meat was magnificent. The crêpe pan used to make the crêpes was supplied by LeCreuset. It is the best I’ve ever used. All opinions are my own.