Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crepes
Lobster Salad Filling
Grilled Lemon
Method
Crepes
- 1
Prepare the Crepe Batter
In a mixing bowl, whisk together the all-purpose flour and salt. In a separate bowl, beat the eggs with the milk and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth. Let it rest for 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the skillet, tilting it to spread evenly. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with remaining batter.
Lobster Salad Filling
- 3
Make the Lobster Salad
In a large bowl, combine the chopped lobster meat, mayonnaise, finely chopped celery, chives, dill, lemon juice, salt, and black pepper. Mix well until all ingredients are combined. Adjust seasoning to taste.
Grilled Lemon
- 4
Assembly
- 5
Assemble the Lobster Roll Crepes
Place a crepe on a plate and spoon a generous amount of lobster salad filling down the center. Fold the sides of the crepe over the filling. Serve with a grilled lemon half on the side for squeezing over the crepe.
