Corn Crepes and Lobster Stack
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.