Corn Crepes And Lobster Stack
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Corn Crepes And Lobster Stack
  Corn    Crepes    Lobster  
Last updated 6/12/2012 12:58:46 AM. Recipe ID 21602. Report a problem with this recipe.
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      Title: Corn crepes and lobster stack
 Categories: Toohot
      Yield: 4 Servings
 
     12    Cornmeal Crepes
      2 c  Diced cooked lobster or
           Shrimp (about 2 pound
           Lobsters or 1 pound
           Shrimp)
      2 c  Manchego cheese grated
    1/2 c  Toasted pine nuts
      1 bn Cilantro, chopped
      2 c  Poblano Chile Cream
      1    Lime, quartered
 
  Make the Cornmeal Crepes and the Poblano Chile Cream.
  
  Preheat the oven to 350 degrees.
  
  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
  1/4 cup of the cooked lobster. Top the lobster with 1/4 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, 1/4 cup
  lobster, 1/4 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.
  
  Yield: 4 servings
  
  




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Recipe ID 21602 (Apr 03, 2005)

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