Corn Crepes and Lobster Stack
30
30
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 89g (3.1 oz)Amount per Serving
Calories 18459% of calories from fat
% Daily Value *
Total Fat 12g
18%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 52mg
17%
Sodium 276mg
11%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
3%
Sugars g
Protein
34g
Vitamin A 1%
•
Vitamin C 0%
Calcium 5%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
