Lobster-Corn Crepes With Dill Butter

• 8 1 1/2-pound lobsters
• 3 large sea scallops
• 1/2 teaspoon sea salt
• 10 turns of the pepper mill
• 1 1/2 cups heavy cream
• 6 ears yellow corn, cooked, peeled and then pureed and strained; or 20 ounces frozen yellow corn
• 23 cup all-purpose sifted flour
• 2 eggs
• Peanut oil for frying

1. Blanch one of the lobsters for 20 seconds, then immerse it in ice water.
2. Remove the tail and claw meat.
3. Puree the raw meat in a food processor with the scallops, scraping the sides and bottom of the bowl with a spatula.
4. Strain the mixture through a sieve.
5. Add the salt and pepper and the heavy cream, using the on-off method until it is blended.
6. Add the corn, flour and eggs.
7. Meanwhile, boil the seven remaining lobsters for no more than 10 minutes each.
8. Remove the tail and claw meat.
9. Set aside.
10. (Save the shells for making the crab soup.)
11. In an 8-inch frying pan, heat two tablespoons of peanut oil.
12. When the oil is sizzling, pour in three tablespoons of batter.
13. Spread quickly to make a 6-inch crepe.
14. Cook three minutes on each side.
15. Using a mold, cut off the ends to make a perfect circle.
16. Put two crepes on a plate decorated with pieces of the lobster.
17. Place plates in the oven for a few minutes.
18. Serve with a few tablespoons of dill butter.

lobsters, scallops, salt, pepper, heavy cream, corn, allpurpose, eggs, peanut oil

Taken from cooking.nytimes.com/recipes/2704 (may not work)