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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.
Recipe courtesy of Jimmy Johnson's Big Chill, Key Largo, FL