Langouste Stuffed Crêpes

  • Butter
  • Garlic, minced
  • Shallots, chopped
  • Green onions, chopped
  • Red Pepper, diced
  • Yellow squash, diced
  • 4 langouste, or baby lobsters
  • 1/4 cup sherry
  • 1 cup heavy cream
  • 4 individual chive pieces
  • 4 French crêpes

Sauté garlic, shallots, green onions, red pepper and squash. Add langoustes and sauté together with vegetables. Add sherry, reduce heat and add cream. Cook until slightly thickened. Take crêpe and place 1 langouste and some vegetables with sauce in the center. Make a sack and tie with chive. Serve with steamed green beans mixed with julienned yellow squash, mushrooms and julieneed red pepper. Garnish vegetables with fresh sprig of dill or rosemary.

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