Corn Crepes & Lobster Stack

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.