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4 servings
suggest servings
| 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 |
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.
| % 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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“Chestnuts roasting on an open fire/Jack Frost nipping at your nose…” ...
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