Lobster and Asparagus Crepes

Lobster and Asparagus Crepes

Asparagus and Lobster Crepes

Springtime in Prince Edward Island on Canada’s east coast means it’s lobster season so it’s a great time to make these delectable lobster and asparagus crepes that combine two of the season’s special treats!

The lobster fishery is a significant industry on the Island and, according to the Fisheries and Oceans Canada website, “lobster is Canada’s most valuable seafood export and an iconic Canadian species exported around the world.” (http://www.dfo-mpo.gc.ca/fm-gp/sustainable-durable/fisheries-peches/lobster-homard-eng.htm).


  • Crepes:
  • 2 large eggs
  • 1 cup flour (to make gluten-free, use 1 cup of 1-to-1 gluten-free flour)
  • 1/8 tsp salt
  • 1 cup whole milk
  • 2 tbsp melted butter
  • Sauce:
  • ¼ cup butter
  • 1 shallot, finely minced (about 1 tbsp)
  • ¼ cup flour (to make gluten-free, use ¼ cup of 1-to-1 gluten-free flour)
  • ½ tsp granulated garlic
  • ¼ tsp dried dill
  • 1/8 tsp paprika
  • 1/8 tsp nutmeg
  • 1 cup chicken or vegetable stock
  • 1 cup whole milk or half-and-half
  • 2 extra-large egg yolks, lightly broken up with a fork
  • 2 tbsp dry white wine or cooking sherry
  • 1 cup grated cheese mixture (e.g., mozzarella, provolone, and parmesan)
  • Salt and pepper, to taste
  • Filling:
  • 2-3 teaspoons butter
  • 1 cup mushrooms, thinly sliced
  • 8 oz cooked lobster meat, cut into small chunks
  • 40 asparagus spears
  • Garnish:
  • 3-4 green onions (white and light green parts only) and/or fresh herbs for garnish (optional)
Read the whole recipe on My Island Bistro Kitchen