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Place squash and lobster meat into each of 6 crepes. Roll to fill.
Place honey and orange juice into a medium stock pot and bring to a simmer over moderate heat. Reduce heat to low and simmer until reduced by half. Add the rest of the ingredients and cook until the squash is tender. Puree and keep warm.
Spoon some sauce onto the bottom of each service plate. Place a dollop of squash in the middle and place a crepe on top. Garnish with a little fennel salad and serve.
Cut lobster tails in half lengthwise. Place SELECT olive oil and butter in a large skillet over moderate heat and when butter is melted add lobster halves and cook turning over several times so the meat does not brown. Flame with brandy, add onion carrot, and leek, and cook for several minutes. Add tomato paste, wine, chicken stock vinegar, saffron in water, and orange juice, and bring to a simmer. Once lobster tails are fully cooked, remove them from the pan and let them cool slightly. Remove meat from the tails, cut meat into bite-size pieces, and set aside. Chop shells and add back to skillet. Continue cooking the liquid until reduced to almost nothing, then press through a fine mesh strainer, and place into a small pot. Add heavy cream and season with salt and pepper. Cook until slightly thickened and reserved.
Place fennel, fronds, and chives in a bowl. Combine balsamic, lemon juice, and SELECT in a separate container and shake to emulsify. Season with salt and pepper and pour over fennel. Stir to combine and let sit for 30 minutes.
Blend all ingredients together and and let rest 30 minutes. Cook over low heat in nonstick or crepe pan.
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