LOBSTER FILLING: 6 6-ounce lobster tails, thawed if frozen
1 teaspoon Old Bay Seafood Seasoning or Essence of Emeril
3 tablespoons butter
2 shallots, finely chopped
3 tablespoons finely chopped celery
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground pepper
Chopped fresh tarragon for garnish
Lemon wedges for garnish

CREPES: In a blender or food processor, place eggs, milk and water and whip about 3 seconds. Turn off motor Add flour and salt and whip 3-4 seconds. Turn off motor to scrape down sides of the container. Add butter and whip 3 seconds. Mixture should be the consistency of heavy whipping cream Keep mixture covered and set aside at least 45 minutes. ( If necessary, batter may be made 1 day in advance and kept covered and chilled. Add more milk by teaspoonfuls to thin it if needed.)

Heat 9-inch non-stick crepe pan or skillet over medium high heat; brush with melted butter and pour 3 tablespoons of batter into the center of the skillet and turn the pan to swirl and coat bottom evenly. Cook 30 seconds, loosen with a spatula and turn. Cook 15-20 seconds longer or until brown spots appear on second side. Turn crepe out onto a plate lined with parchment paper. Repeat the process, stacking cooked crepes between pieces of parchment paper. Yields enough for 7-8 large crepes.

HOLLANDAISE SAUCE: Be sure to have all your equipment out and ready:
- stainless steel mixing bowl
- heavy saucpan or double boiler large enough to fit the mixing bowl into the top
- medium-large balloon whisk
- about 2 cups water

In the mixing bowl, vigorously whisk the egg yolks and lemon juice together until the mixture is thickened and doubled in volume.

In the saucepan or double boiler, bring about 2 cups water to just simmering, adjusting heat to retain the simmer but not boiling. The water should not touch the bottom of the bowl.

Place the bowl over the saucepan containing barely simmering wate. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

FILLING: Remove lobster meat from the shells and cut into pieces about 1", place in a bowl, sprinkle with Old Bay or Essence, and set aside. In a large skillet, melt butter over medium heat. Add shallots and celery, sprinkle with a little salt and pepper, and saute 2-3 minutes until softened. Add lobster meat and cook over medium-high heat, stirring frequently, 5-6 minutes or until just cooked through. Stir in chopped tarragon and remove the pan from the heat.

TO ASSEMBLE: If crepes and sauce have been made ahead, be sure to bring them to room temperature before assembling the dish. Preheat oven to 400 degrees F. Spray a 13x9 baking pan with PAM cooking spray (individual oblong baking dishes can be used instead). Place one crepe on a flat surface and spoon about 2 heaping tablespoons of filling onto the center. Roll crepe around the filling and place it into the prepared baking pan or individual baking dishes. Repeat process with remaining crepes. Spoon the hollandaise sauce over the crepes. Place pan into the oven (individual baking dishes and be placed onto a shallow baking pan), and bake until just heated through, about 7-8 minutes, Serve immediately garnished with chopped fresh tarragon and lemon wedges.

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Copyright © 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved