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We’re trying our hand at recipes from The French Laundry Cookbook. Read our tips and tricks to save yourself from making the same mistakes we did! We made this recipe with local lobster, but it tastes just as lovely with blue crab or shrimp. Parts of the recipe should be made ahead so you can simply assemble the dish just before you serve it.

(Learn more about the man behind the brand in our post on Thomas Keller!)

Florida Lobster Crepes 
with Ginger Carrot Emulsion

There are four steps to this masterpiece: the Crepes, the Glacé, the lobster filling in the crepes, and finally the ginger carrot emulsion. Let’s start with the crepes:

These can be made the day before. Cover and refrigerate; bring to room temperature before filling them.

  • 1 cup unbleached all-purpose flour
  • Pinch sea salt
  • 3 large free-range organic eggs,
  • lightly beaten
  • 1 1/4 cups organic whole milk
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon minced chives

Set out all ingredients ahead of time and let them come to room temperature – this will make the batter smoother. Mix flour and salt in bowl and create a well in the center. Separately, whisk eggs and milk together, and pour into the well. Whisk the egg and flour mixture together, then whisk in the melted butter. Strain the batter through a fine-mesh sieve and stir in the chives.

Heat an 8.-inch crepe pan over medium heat. Soak a folded paper towel in grapeseed oil and wipe pan with a light layer of oil between each crepe. Using a ladle, pour a small amount of batter into the center of the skillet. Rotate the pan in a circular motion – use just enough batter to evenly cover the pan, so the crepes remain thin. Cook for 30-45 seconds to set batter, then flip the crepe using a narrow spatula. Cook 10-15 seconds more. As you complete each crepe, place them browned side down on top of one another with paper towels between them and cover to prevent drying.

Note: Save your sanity and make this sauce one day ahead, leaving off at the straining step. Reduce sauce the day of the meal just before assembling the crepes. florida lobster crepes with Ginger Carrot Emulsion.

  • 2 tablespoons grapeseed oil
  • 4 lobster bodies or tail shells (we used tail shells)
  • 1 carrot, cut into 1-inch pieces
  • 1 large tomato, quartered
  • 2 sprigs thyme
  • Sea salt and freshly ground pepper
  • 4 cups waters

Heat grapeseed oil over medium-high heat in a wide saut. pan that will hold the lobster shells in one layer. Saute shells for about 4 minutes, turning them occasionally until they become red. Add tomato, carrot, thyme, salt, pepper, and water. Simmer gently uncovered until reduced to one-third the original volume. Strain through a large-mesh sieve. Press firmly to extract as much liquid as possible.

Discard the bodies and strain again through a fine-mesh sieve. There should be about 1 1/2 cups of stock. The day of your meal, pour stock into a saucepan and reduce over medium heat until it thickens, leaving you with about 2 tablespoons of glacé.




  • 2 Florida lobster tails, cooked meat removed (makes about 2 cups)
  • 1/4 cup chopped chives
  • 1 tablespoon finely minced shallots
  • 2 tablespoons mascarpone
  • Sea salt and freshly ground pepper
  • 2 tablespoons Lobster Glacé.

Dice cooked lobster tail finely. Mix lobster, chives, shallots, lobster glacé, mascarpone, salt, and pepper to taste.




  • 2 cups organic carrot juice
  • Four 1-inch slices ginger
  • 2 tablespoons organic heavy cream
  • 3 tablespoons cold unsalted butter
  • Sea salt

Simmer juice in a saucepan with ginger slices. Simmer uncovered until the juice is reduced to 1/2 cup and has a puree consistency, about 12-15 minutes. Add cream to the saucepan and whisk to combine with puree. Season with salt to taste. Simmer gently and add the cold butter in pieces, whisking until each piece is completely melted before adding the next. This gives the sauce a glossy texture. Keep warm until ready to serve, but not over direct heat or the emulsion will separate.

ASSEMBLE THE CREPESPlateIt_frenchcooking

Brush a baking sheet with melted butter. Place the crepes browned side down on a work surface and scoop . cup of the filling into the center of each crepe (may need more or less filling, depending on the diameter of your crepes).

One by one, fold one edge of each crepe over the filling, and then working clockwise, continue folding the crepe over the filling, pleating as you go around to form a round packet. Place the packets seam side down on the buttered pan. Lightly brush the tops with more butter. Place in the oven at 250F for 8-10 minutes to heat through.

We also tried Roulade of Duck Breast. Click here to see the recipe.