Corn crepes and lobster stack
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Cornmeal Crepes | |
| 2 | cups | Diced cooked lobster or |
| Shrimp (about 2 pound | ||
| Lobsters or 1 pound | ||
| Shrimp) | ||
| 2 | cups | Manchego cheese grated |
| ½ | cup | Toasted pine nuts |
| 1 | bunch | Cilantro, chopped |
| 2 | cups | Poblano Chile Cream |
| 1 | Lime, quartered | |
Directions
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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