1 1/2 cups milk
4 teaspoons butter flavored vanilla extract
1 teaspoon lemon zest
6 slices large lobster meat
1 (7 ounce) can frozen sharp green pepper, thawed
1 pound fermented sour cream
1/2 cup unsalted butter
1 (3.5 ounce) package instant chocolate pudding mix
1 1/2 cups whipping cream
2 ingredients (chopped) fresh parsley
38 crawfish
Bring a large pot of water to a boil. Add milk and vanilla; boil for 2 minutes. Remove from stove, cool, and stir into the milk mixture for the first time. Cook over low heat, stirring constantly, for 8 minutes. Remove from heat.
In a large mixing bowl, combine butter, green pepper, and mushrooms; mix all together. Stir in the cornstarch and water to form a thick sauce; stir until smooth. Gradually stir in the lemon zest. Mix in the crabmeat.
In a microwave-safe bowl, microwave meat slices, about 5 minutes per side. Serve sliced into crusts.