Corn Crepes & Lobster Stack

This dish belongs on a white tablecloth. Cornmeal crepes get stacked three high with layers of tender lobster, nutty Manchego cheese, toasted pine nuts, and fresh cilantro between each one. Then the whole thing gets bathed in a silky poblano chile cream and baked until bubbling and golden.

Four individual stacks come out of the oven looking like something from a chef’s tasting menu. A squeeze of lime at the table cuts through the richness and ties the Southwestern flavors together.

It sounds fussy, but the assembly is really just stacking and pouring. The crepes and lobster can both be prepped ahead, making the final build surprisingly fast.

Chef Tips

• Cook the lobster gently. Overcooked lobster turns rubbery and no amount of cream sauce will save it.
• Manchego’s sharp, sheepy tang pairs brilliantly with the sweet lobster. Don’t substitute a mild cheese here.
• Toast the pine nuts in a dry pan until just golden. They burn in seconds so stand over them and shake the pan constantly.
• Make the poblano cream ahead and reheat gently. It thickens as it sits, which actually helps it cling to the stacks better.