Corn Crepes and Lobster Stack

45 minutes Prep: 25 minutes Cook: 15 minutes

184 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

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

Directions

Preheat the oven to 350 degrees F.

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.

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Nutrition Facts

Serving Size 89g

Amount per Serving

Calories 184 59% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 52mg	17%
Sodium 276mg	11%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 17.0g	34%

Vitamin A	1%		Vitamin C	0%
Calcium	5%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Adas Careh (Lentil Butter)

I love this recipe. I have used it as the base for pita sandwiches, and with grilled veggies in a panini with two to three types of cheeses. Put a bunch of green leaf lettuce and tomato and cucumber, and mmmmmmm!!!! Five stars