Corn Crepes and Lobster Stack

Ingredients

• 12 Cornmeal Crepes
• 2 cups diced cooked lobster or shrimp (about 2 pound lobsters or 1 pound shrimp)
• 2 cups Manchego cheese grated
• 1/2 cup toasted pine nuts
• 1 bunch cilantro, chopped
• 2 cups Poblano Chile Cream
• 1 lime, quartered
• 2 Serrano chiles, stemmed and seeded and chopped
• 1/2 bunch cilantro, chopped
• 4 eggs
• 1/2 cup water
• 1 cup milk
• 2 teaspoons coarse salt
• 1/2 teaspoon baking powder
• 1 cup cornmeal
• 1 cup flour
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 2 tomatillos, husks removed and quartered
• 1 bunch cilantro, stems included
• 3 Poblano chiles, roasted, peeled, and seeded
• 3 ounces sour cream
• 1/2 cup chicken stock
• 2 tablespoons vegetable oil
• Juice of 1 lime
• 1 garlic clove
• 1 teaspoon coarse salt
• Freshly ground black pepper
• In a blender, place the tomatillos and cilantro. Blend until chopped. Add the chiles, sour cream, chicken stock, oil, lime juice, garlic, and salt. Blend until smooth.
• Store refrigerated until ready to use.
• Yield: about 2 cups