Lobster Crepes
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INGREDIENTS 1 (4-1/2 pound) lobster or 2 cups cooked shrimp, flounder, and scallops in any proportion 1 tablespoon tomato paste Poach the fish in salted water held at simmering point. The lobster will cook in 20 minutes. Other seafoods will cook in 8 to 10 minutes. Cut the fish into small pieces and place in a bowl with the tomato paste. Prepare a  Mornay Sauce.  Combine half the sauce with the lobster or combination of seafoods. Place about 2 to 3 tablespoons of the seafood in each crepe. Roll the crepes. Place the crepes in a buttered ovenproof dish. Dot the surface of the crepes with butter and bake in a preheated 400 degree oven for 15 minutes. Serve with the remainder of the sauce. Garnish the dish with lobster tails or shrimp, parsley and lemon wedges. Makes 8 crepes