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
TOO HOT TAMALES SHOW #TH6293