Montreal Cuban

Name: Montreal Cuban
Cuisine: Cuban
Ingredients: 8 Herb crepes; Yellow Mustard; Lobster meat, cooked, knuckles, 24 pieces; Lobster meat, cooked, knuckles, 24 pieces; 4 slices Black Forest ham; 8 slices Swiss cheese; 12 Marbled new potatoes-par-boiled; S/P; Grapeseed oil; 2 each lemons, 12 slices; 4 Dill pickles, sliced; 8 oz Pea shoots; 1 Egg; 5½ oz Milk, whole; ¼ cup Heavy cream; Pinch Nutmeg; Salt; White Pepper, powder; White Pepper, powder; ¼ cup Flour, all-purpose, sifted; ¼ cup Flour, all-purpose, sifted; 2 tsp Chives, sliced; 2 tsp Parsley, sliced; 2 tsp Chervil, sliced; 1 tbsp Clarified unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

8 Herb crepes
Yellow Mustard
2 Dill pickles, sliced
Lobster meat, cooked, knuckles

Americas
Canada
Cuba
Main course

Method

Make the Crepes - Combine milk, whole cream, nutmeg & S/P in a bowl. Add half of the mixture to the flour & mix. Fold in the remaining liquid & herbs. Let rest in refrigerator for at least 2 hours.

Heat clarified butter in a skillet over medium heat. Add 2 tbsp of the batter to the skillet, tilt to coat bottom of pan. Cook until the edges pull away from the pan. Flip crepe,