12 Cornmeal crepes
2 c Diced cooked lobster or
-shrimp (about 2
lb Lobsters or 1 pound
Shrimp)
2 c Manchego cheese grated
1/2 c Toasted pine nuts
1 bn Cilantro chopped
2 c Poblano chile cream
1 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 1/4 cup of
the cooked lobster. Top the lobster with 1/4 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, 1/4 cup lobster, 1/4 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.
