To make the crepe batter, first melt
1 1/2 tablespoons of butter. In a blender
, add the melted butter, the milk
, flour, sugar
and salt and puree until smooth and bubbles form at the top, approximately 30 seconds. Let stand for a few minutes.
Heat the remaining 1/2 tablespoon of butter in a nonstick 12-inch skillet over medium heat. Add 1/3 cup of the batter and swirl to cover the skillet. Cook for 2 to 3 minutes then carefully flip and cook for 1 minute longer; remove from the skillet. Set aside for later use or keep in a warm oven. The remaining batter
will keep in the refrigerator for up to a week.
To make the filling, heat the olive oil in a saute pan over medium-high heat. Add the lobster
, and lemon zest
and pinch of salt and pepper. Saute for 30 seconds, tossing to cook evenly. Turn the flame down and deglaze
the pan with the sambuca
, then turn the heat up to high to ignite the sambuca. If necessary carefully light using a grill
match or lighter.
Once the sambuca burns off, return the heat to medium and add the heavy cream
and pesto and reduce by at least half. Once the sauce
thickens and coats a spoon, remove it from the heat. Add the lobster to the crepe, fold the crepe on a plate, pour the pan sauce over and serve.