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Corn Crepes and Lobster Stack

 

30

Yield

4

servings

Prep

25

min

Cook

15

min

Ready

45

min

Low in Saturated Fat, Trans-fat Free, Low Carb
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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