White Lily Lobster Crepes With Garlic Butter Cream Sauce - cooking recipe

Ingredients

Crepes
1/2 cup white lily all-purpose flour
1/2 cup milk
2 tablespoons water
3 large eggs
1/8 teaspoon salt
4 tablespoons melted butter
1/2 - 1 teaspoon minced garlic (according to preference)
1/4 teaspoon dried tarragon
Lobster in Garlic Butter Cream Sauce
1 1/2 tablespoons garlic butter, left over from crepes
1 teaspoon minced shallots or 1 teaspoon scallion
1/4 teaspoon white pepper
1 tablespoon white lily all-purpose flour
1/2 cup heavy whipping cream
2 teaspoons seafood cocktail sauce
11 ounces diced cooked lobsters, thawed

Preparation

TO SERVE:
Place crepe on warm serving plate.
Using a slotted spoon, spoon about 1/6 to 1/4 of lobster onto crepe.
Spoon sauce over the crepes.
Garnish with fresh tarragon and lemon wedges if desired.