White Lily Lobster Crepes With Garlic Butter Cream Sauce

• 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

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

white lily, milk, water, eggs, salt, butter, garlic, tarragon, lobster, garlic butter, shallots, white pepper, white lily, heavy whipping cream, cocktail sauce, lobsters

Taken from www.food.com/recipe/white-lily-lobster-crepes-with-garlic-butter-cream-sauce-99490 (may not work)