Corn crepes and lobster stack

Yield: 4 servings

Measure Ingredient
12 \N Cornmeal Crepes
2 cups Diced cooked lobster or
\N \N Shrimp (about 2 pound
\N \N Lobsters or 1 pound
\N \N Shrimp)
2 cups Manchego cheese grated
½ cup Toasted pine nuts
1 bunch Cilantro, chopped
2 cups Poblano Chile Cream
1 \N Lime, quartered

Make the Cornmeal Crepes and the Poblano Chile Cream.

Preheat the oven to 350 degrees.

In an ovenproof baking dish large enough to hold 4 crepes, side by side without touching, place the first 4 crepes. Top each crepe with ¼ cup of the cooked lobster. Top the lobster with ¼ cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 crepes, ¼ cup lobster, ¼ cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 crepes. You should have 4 stacks.

Pour the Poblano Chile Cream over all the stacks.

Bake for about 15 minutes. Transfer each stack to a plate, and serve immediately, garnished with lime.

Yield: 4 servings


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