Corn Crepes and Lobster Stack

Name: Corn Crepes and Lobster Stack
Ingredients: 12 each crepes cornmeal; 2 cups lobsters cooked; 2 cups manchego cheese; 1/2 cup pine nuts toasted; 1 bunch cilantro chopped; 2 cups poblano peppers cream

6 ingredients

10 steps

Ingredients

12 each crepes cornmeal
2 cups lobsters cooked
2 cups manchego cheese
1/2 cup pine nuts toasted
1 bunch cilantro chopped
2 cups poblano peppers cream

Directions

1

Preheat the oven to 350F (180C).
2

In an ovenproof baking dish large enough to hold 4 crepes, side by side without touching, place the first 4 crepes.
3

Top each crepe with 1/4 cup of the cooked lobster.
4

Top the lobster with 1/4 cup of the grated cheese.
5

Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro.
6

Repeat layering 4 crepes, 1/4 cup lobster, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 crepes.
7

You should have 4 stacks.
8

Pour the Poblano Chile Cream over all the stacks.
9

Bake for about 15 minutes.
10

Transfer each stack to a plate, and serve immediately, garnished with lime.