Corn Crepes & Lobster Stack
Yield
4 servingsPrep
25 minCook
15 minReady
45 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
crepes
cornmeal |
* |
| 2 | cups |
lobsters
cooked |
|
| 2 | cups |
manchego cheese
|
*
|
| ½ | cup |
pine nuts
toasted |
|
| 1 | bunch |
cilantro
chopped |
*
|
| 2 | cups |
poblano peppers
cream |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
crepes
cornmeal |
* |
| 473 | ml |
lobsters
cooked |
|
| 473 | ml |
manchego cheese
|
*
|
| 118 | ml |
pine nuts
toasted |
|
| 1 | bunch |
cilantro
chopped |
*
|
| 473 | ml |
poblano peppers
cream |
*
|
Directions
Preheat the oven to 350℉ (180℃).
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 ¼ cup of the cooked lobster.
Top the lobster with ¼ 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, ¼ cup lobster, ¼ 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.
