Recipe courtesy of David Pinckney, Executive Chef of Cherokee Country Club (Knoxville, Tenn.)
- Sauté lobster meat and mushrooms in butter.
- Add parsley and chervil. Flame with Grand Marnier.
- Pour off the liquid into a sauté pan and add heavy cream.
- Reduce the sauce until thick.
- Put lobster and mushrooms back in the sauce and heat up.
- Spoon lobster and mushrooms into 6-inch crepes and roll up.
- Pour the remaining sauce over the top of the crepes.