Lobster crepes (with lemon garlic aioli)
French cuisine
One of my local organic grocers had lobster tails on sale earlier this week. I picked up two tails and was about to bake them and continue straight to devouring when I paused and thought about this week's contest. Normally, I would smother the lobster in a garlic butter and supply lemon wedges for added zing. What if this was transformed into an aioli? Better yet, wrap up everything in a savory crepe! Might as well have floated off to heaven.
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